Oatmeal Chocolate Chip Cookie Mix

If you love the comfort of warm, fresh-baked cookies but don’t always have the time (or all the ingredients) on hand, this Pantry Oatmeal Chocolate Chip Cookie Mix is a game-changer!

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Why You’ll Love This Recipe

This dry mix can be stored for 6-12 months in your pantry, making it perfect for:

• Off-grid living
• Camping and RV travel
• Emergency preparedness
• Busy weeknights when you just want cookies… fast

When you’re ready to bake, just add the wet ingredients, mix, and pop them in the oven.

• Shelf-Stable – All ingredients are dry and safe for long-term storage.
• Quick to Bake – Ready to bake in under 5 minutes of prep.
• Customizable – Add nuts, dried fruit, or swap the chocolate chips for white chocolate or butterscotch.
• Perfect for Gifts – Store in a jar with a cute tag for a thoughtful, homemade present.

Ingredients for Dry Cookie Mix

(Makes about 24 cookies)

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder (We use homemade)
• ½ tsp salt
• ½ cup brown sugar, packed (We use homemade)
• ½ cup granulated sugar
• 1 cup quick oats (We use old fashioned oats and turn them into quick oats)
• 1 cup chocolate chips

How to Make the Dry Cookie Mix

In a large mixing bowl, whisk together flour, baking soda, baking powder and salt until evenly combined.

Layer the ingredients in a quart-sized airtight jar or a sealable Mylar bag in this order for the prettiest presentation:

• Flour mixture
• Brown sugar
• Granulated sugar
• Rolled oats
• Chocolate chips

Seal tightly, label with the date, and store in a cool, dry place.

How to Bake the Cookies (When You’re Ready)

When you’re ready to enjoy your cookies, you’ll need:

• 3/4 cup butter, softened
• 1 large egg
• 2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat softened butter, eggs, and vanilla until creamy.
3. Add the entire jar of dry cookie mix and stir until fully combined.
4. Scoop dough into 1-2 tablespoon portions and place on a parchment-lined baking sheet.
5. Bake for 10-12 minutes, or until edges are golden brown.
6. Let cool for 5 minutes before enjoying.

Note: Depending on your location and elevation, you may need to play around with the flour and butter. In the higher elevations you may need more flour, or it will fall flat. In the lower elevations you may need more butter, or it will be too dense. You should be able to roll the dough in your hands without it sticking to everything. If it is too wet, add more flour. If it is too dry, add more softened butter.

Storage & Shelf Life

Shelf life of dry mix: 6-12 months if stored in an airtight container away from heat and moisture.

Baked cookies: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Frequently Asked Questions

1. Can I use quick oats instead of rolled oats? Yes! Quick oats will give you a slightly softer texture, while rolled oats give more chewiness.
2. How do I make this gluten-free? Swap the all-purpose flour for a gluten-free flour blend and make sure your oats are certified gluten-free.
3. Can I vacuum seal this mix for longer storage? Absolutely. Vacuum sealing or storing in Mylar bags with oxygen absorbers can extend the shelf life to over a year.
4. Can I bake these in a Dutch oven while camping? Yes! Place Spoonfuls of dough on a parchment-lined cast iron pan and bake with coals on top and bottom until golden brown.
5. Can I replace chocolate chips with something else? Yes, try chopped nuts, dried cranberries, raisins, or butterscotch chips for variety.

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