Oatmeal Cookies (Betty Crocker Cookie Pouch Copycat)

Copycat Betty Crocker Oatmeal Cookie “box” mix recipe. These taste just like the Betty Crocker oatmeal cookie pouch mixes you can buy from the store, but better because they are cheaper to make from scratch and just as easy aa the expensive pouch mixes.

Betty Crocker has a cookbook (I think it is a standard in every kitchen), but that cookie recipe is not the same as what you get from the Betty Crocker Oatmeal Cookie Mix Pouch and different from this one I am sharing today. My recipe is healthier, by using less butter/oil and egg whites.

This is what the consistency of my oatmeal cookie dough looks like.

Oatmeal Cookies (Betty Crocker Cookie Pouch Mix Copycat)

Print Recipe

Serves: 24 Cooking Time: 8-10 minutes

Ingredients

2 tablespoons salted butter, melted
1 tablespoon canola oil
1 tablespoon warm water
1/4 cup egg substitute (or one large egg or egg white), room temperature
1 tablespoon light corn syrup
1 1/4 teaspoons vanilla extract
1 1/4 cups white granulated sugar
1/4 cup light brown sugar, packed
1/2 cup whole wheat flour
1 cup all-purpose flour
3/4 cups quick oats
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon cornstarch
1-1/4 teaspoons ground cinnamon
1/4 teaspoon nutmeg

Instructions

Preheat oven to 375-degrees. Line two baking sheets with parchment paper. Set aside.

In a large microwave-safe bowl, melt two tablespoons of butter in the microwave. Add oil, water, egg, corn syrup, vanilla extract and both sugars to the bowl with the melted butter. Stir to thoroughly combine.

Add both flours, quick oats, salt, baking powder, cornstarch, cinnamon and nutmeg to the sugar mixture and stir until just combined. If mixture is too dry, add water by the teaspoonful until desired consistency (you don't want the dough really wet. See above picture for the consistency I worked with.

Using a medium sized cookie scoop, scoop cookie dough into balls onto cookie sheets, leaving a few inches between the cookies (cookies will spread in the oven). Bake in 375-degree oven for 8-10 minutes depending on your desired doneness.

Remove from the oven and let cookies set on the cookie sheet for 5-minutes before transferring to a wire rack.

Notes

Cookies can be stored in an air tight container at room temperature for several days or wrapped and frozen for several weeks.

August 15, 2026 By Kelly

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About Kelly

I am a self taught baker that enjoys baking from scratch and learning the science behind baking in order to create new recipes! I started this blog so I could share with you the yummy recipes I am making in my kitchen, but also to have some fun and laughs along the way!

8 Comments

Leigh

November 4, 2016 at 11:32 AM

“Amazing” is definitely the word to describe these oatmeal cookies!! Betty Crocker is a good fall back for a fast yummy oatmeal cookie–but Kelly’s Amazing Oatmeal Cookue recipe is so worth your time and effort!!
Kelly- thank you for keeping me stocked up!! 😍😍

Reply
Kelly
November 4, 2016 at 4:30 PM
Awww thank you!! I think you and I are definitely the experts when it comes to oatmeal cookies hehehehe….we don’t stop at anything less than perfection 🙂 XOXO

cakespy

November 7, 2016 at 5:04 AM

#LOVEIT. Clever to turn the tables and DIY a mix!

Reply
Kelly
November 7, 2016 at 12:57 PM
Thank you!! You are the sweetest! Thanks for tweeting my Snickerdoodle Bars too 😉 XOXO

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Oatmeal Cookies (Betty Crocker Cookie Pouch Copycat)