Christmas Recipes

Honey Spice Oatmeal Cookie Mix

Honey Spice Oatmeal Cookie Mix

Yield: 6 dozen


Honey Spice Oatmeal Cookie Mix

  • 2 3/4 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups Quaker oats (quick-cooking or old fashioned), uncooked

Needed to Complete Cookies

  • Honey Spice Oatmeal Cookie Mix
  • 1/2 pound (2 sticks) butter softened (no substitutions)
  • 3/4 cup honey
  • 1 large egg


  1. To make mix: In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well.
  2. Add oats; mix well.
  3. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container.
  4. Store in cool dry place.
  5. Put following recipe on a gift card.

Honey Spice Oatmeal Cookies

In a large bowl, beat 2 sticks butter and 3/4 cup honey with electric mixer until creamy. Add 1 large egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2 inch thickness. Wrap tightly; chill at least 4 hours.

Heat oven to 350 degrees F. Remove one portion of dough from refrigerator. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/8 inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.

Bake for 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.)

Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Store tightly covered.


Decorated Cookies: Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies or candy sprinkles.

Thumbprint Cookies: Use thumb to make a deep indentation in center of each cookie dough ball. Bake 6 to 8 minutes or until very light golden brown. Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2 teaspoon preserves. Cool and store as directed.


Recipe and photo used with permission from: National Honey Board

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