Oatmeal cookies y’all! So, I bake a lot. And I enjoy baking from scratch. I had never made a brownie recipe from scratch until just a few years ago (because the box mixes are always soooooo good, easy and cheap). Now I have a killer, from-scratch brownie recipe that I use and have shared with friends and family. But now baking from scratch and creating recipes is what I truly enjoy doing, so no box mixes are allowed in my pantry. Except I have a confession to make…
While I make everything from scratch for everyone else, I make my own oatmeal cookies from the Betty Crocker Oatmeal Cookie Mix pouch that you buy at the grocery store. I know…the horror right? I have tried to recreate the taste of these cookies time and time again from scratch, and after taking a close look at the ingredient list on the back, as well as consulting the internet for some baking science, much trial and error in the kitchen, I think I have finally replicated the taste of the Betty Crocker Oatmeal Cookie Mix cookies. So yes, you can spend $2 and just buy the Betty Crocker Oatmeal Cookie Mix pouch, or if you are like me and want a challenge, here is my crazy recipe replicating it. 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.
So the Betty Crocker Oatmeal Cookie Mix…I looooooove these cookies. Like I have one every night and even bring a Tupperware container of them with me on vacation so I can still have my oatmeal cookie every night. I have been doing this for longer than I can remember (we are talking like going on 10-years). Of course like everything else, I don’t follow the directions on the back of the pouch mix. If you want to make the oatmeal cookies using the Betty Crocker Cookie Mix pouch, you can follow the directions on the back of the pouch, or make them like I do: in a microwave-safe bowl put 2 teaspoons of salted butter in it and then microwave until mostly melted (takes me 11-seconds). Add 2 tablespoons warm water to the butter and 1/4 cup of room temperature egg substitute to the butter. Stir by hand with a wooden spoon and then add the entire contents of the cookie pouch to the mixing bowl. Mix until combined. The amount of water I add varies sometimes, so if the dough is too dry, add a very little amount of water to the dough until dough is incorporated without being dry. Too much water will leave you with a goopy batter and then that just sucks. So be careful with your water. I like my dough very thick and maybe what you might consider a little dry. I divide the dough into 5 large cookies and bake on a dark, non-stick cookie sheet (no parchment paper, no grease) in a 350-degree oven for exactly 7-minutes. I let the cookies cool completely on the baking sheet and then store in an airtight container at room temperature for 5 days (5 cookies = 5 days for me and they are just as good on day 5).
So now that I have sold you on the easy use-a-mix recipe, let me show you what I came up with as a copycat. I was so impressed with my copycat skills of this recipe, I call them my Amazing Oatmeal Cookies. Because I think they are pretty much amazing.
This is what the consistency of my oatmeal cookie dough looks like! Can I just eat all the cookie dough though??
This is the second batch I made….I was still trying to perfect my recipe. On the second go, I finally got the recipe that rivaled the copycat recipe I was looking for!
Kelly's Amazing Oatmeal Cookies (Betty Crocker Cookie Pouch Mix Copycat)Print Recipe
- 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
- 1/2 teaspoon butter emulsion/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
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon cornstarch
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
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, both extracts 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. I baked the cookies for 10-minutes for Leigh, but I would bake them for 8-minutes if they were just for me because I like underdone cookies.
Remove from the oven and let cookies set on the cookie sheet for 5-minutes before transferring to a wire rack.
Cookies can be stored in an air tight container at room temperature for several days or wrapped and frozen for several weeks.
Oatmeal cookie goodness!
Nom nom nom nom nom….oh you could add chocolate chips to these if you wanted to too! Thanks for reading the blog! If you make these, come back and let me know what you think!