Recipes: Chocolate Chip Oatmeal Cookie Mix

CHOCOLATE CHIP OATMEAL COOKIE MIX

Makes 2 dozen cookies.

Note: This recipe for chocolate chip cookies is usually created by layering the ingredients in a jar. It's not as pretty when the ingredients are tossed into a gallon zip-top freezer bag, but it's a quick way to send fresh cookies that can be baked with the addition of a few ingredients. The bag is flexible and easy to pack around other items in a care package.

• 3/4 c. granulated sugar

• 3/4 c. packed brown sugar

• 1 c. quick-cooking oats

• 1 c. all-purpose flour

• 11/2 tsp. baking powder

• 1/2 tsp. salt

• 1 c. chocolate chips

• 1 c. chopped walnuts

Directions

Include these instructions:

Preheat oven to 350 degrees. Cream together 3/4 cup butter, 2 eggs and 1 teaspoon vanilla.

Add the contents of the bag. Mix by hand until combined.

Drop dough by rounded tablespoon onto ungreased cookie sheet. Bake for 12 to 15 minutes in the preheated oven.

Nutrition information per cookie:

Carbohydrates26 gCalcium37 mg

Protein3 gCholesterol31 mgDietary fiber2 g

Diabetic exchanges per serving: 1 bread/starch, 1/2 other carb, 2 1/2 fat.

HOT COCOA MIX

• 1 c. instant nonfat dry milk powder

• 2/3 c. unsweetened baking cocoa

• 1/2 c. sugar

Directions

Combine all ingredients. Portion out 1/3 cup of mixture into small zip-top bags.

Put contents of bag into a mug and fill with almost boiling water. Stir thoroughly.

Nutrition information per each of 7 servings:

Calories110Fat1 gSodium55 mgSaturated fat1 g

Carbohydrates24 gCalcium130 mg

Protein5 gCholesterol2 mgDietary fiber3 g

OATMEAL

Serves 12.

Note: Preparing individual portions of flavored oatmeal is simple, cheap and comes without the preservatives often found in store-bought packets.

• 1 (18-oz.) container quick-cooking oats

• 1/4 c. sugar

• Dried fruit (raisins, craisins, cranberries, cherries, blueberries or apricots), optional

• Nuts (unsalted walnuts, pecans or almonds), optional

• Flaxmeal or flax seeds, optional

Directions

Mix together oats, sugar and salt. Portion out 1/2 cup of oats mixture into each of 12 small zip-top bags. Toss in each 1 tablespoon of dried fruit and/or nuts, if desired. A teaspoon of flaxmeal or flax seeds in each bag adds a nutritional boost.

Add 1 cup water to 1 package oatmeal. Mix together in a microwave-safe bowl and cook in the microwave for about 45 seconds. Stir well and cook on high for 45 more seconds. If possible, let it stand for a minute to thicken.

Nutrition information per serving without fruit:

Calories177Fat3 gSodium300 mgSaturated fat0 g

Carbohydrates33 gCalcium22 mg

Protein6 gCholesterol0 mgDietary fiber4 g

PUMPKIN BREAD

Makes 2 loaves (10 slices each).

• 2 c. brown sugar

• 4 eggs

• 1 c. safflower oil

• 2 c. all-purpose flour

• 2 c. whole-wheat flour

• 1/2 c. ground flaxmeal

• 1 tsp. baking powder

• 2 tsp. soda

• 1 tsp. cinnamon

• 1 tsp. vanilla

•3/4 c. chopped walnuts

Directions

Preheat oven to 350 degrees.

Mix both flours, flaxmeal, baking powder, baking soda, salt and cinnamon. Fold into pumpkin mixture and blend thoroughly.

Add vanilla and walnuts and mix thoroughly. Bake in greased loaf pans (4- by 8-inch, or 5- by 9-inch) for 55 minutes to 1 hour, or until knife comes out clean. Cool completely before wrapping.

Nutrition information per sliceg:

Calories334Fat16 gSodium290 gSaturated fat1 g

Carbohydrates43 gCalcium61 mg