Rolled oats mix

And now from the 1960s comes a homemade mix to use for baking biscuits, muffins, and cookies. This is from the USDA booklet published in 1962. It’s title is Family Meals at Low Cost. I have substituted butter for the shortening. Some of the recipes call for canned meat and dried eggs. Mom would send off for booklets like these from the state’s university agriculture extension center. I do not know if she made this mix. She did make the biscuit mix as her notes on the changes she made to the ingredient amounts are in here.

I made half the recipe and was able to use my KitchenAid stand mixer.

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour (just because!)
  • 2 cups rolled oats
  • 1 cup nonfat dry milk powder
  • 2 Tablespoons baking powder
  • 1/2 Tablespoon salt
  • 3/4 cups butter, slightly softened but not too much

First I stirred the dry ingredients together and then the butter until it looked crumbly. Store in closed container in the refrigerator. Supposedly this will keep for one month. I immediately used half to make oatmeal cookies. I will most likely try the muffins next. For biscuits one adds water, for muffins add egg and water, and for cookies add egg, water and sugar. See below.

  • 2 1/2 cups rolled oats mix
  • 1 teaspoon cinnamon
  • 1 egg, beaten (or not!)
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 3/4 cup sugar
  • 1/3 cup mini chocolate chips and 1/3cup raisins

Combine all ingredients and stir just enough to moisten dry ingredients. This was a wet cookie dough. Drop dough in teaspoonfuls on a greased baking sheet for 12-15 minutes at 375 degrees F.

This made exactly 24 cookies. I used a medium cookie scoop to portion out the cookies. I baked 12 and put the other 12 cookie dough balls in a freezer bag to bake later. This makes a very tasty oatmeal cookie.

2 thoughts on “Rolled oats mix

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