Confetti Chocolate-Oatmeal Cookie Mix

Confetti Chocolate-Oatmeal Cookie Mix
The recipe Confetti Chocolate-Oatmeal Cookie Mix could satisfy your Southern craving in about 50 minutes. Watching your figure? This dairy free recipe has 75 calories, 1g of protein, and 2g of fat per serving. This recipe serves 36. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, sugar, baking cocoa, and a few other things to make it today. It works well as a dessert.

Instructions

1
In medium bowl, mix sugar, flour, cocoa, baking soda and salt. In 1-quart food-safe jar, place mixture; tap lightly to pack. Top with oats and baking bits. Cover tightly. Wrap as desired.
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Baking SodaBaking Soda
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SugarSugar
OatsOats
SaltSalt
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BowlBowl
2
Give with gift card that reads:To make cookies, heat oven to 350°F. In large bowl, place contents of jar, 1/2 cup softened butter or margarine, 2 tablespoons water, 1/2 teaspoon vanilla and 1 egg. Stir 30 seconds with spoon or until combined. On ungreased cookie sheets, spoon dough by rounded teaspoonfuls 2 inches apart.
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CookiesCookies
VanillaVanilla
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3
Bake 10 to 12 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks.
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CookiesCookies
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OvenOven

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Forge Cellars Classique Riesling
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.
DifficultyExpert
Ready In50 m.
Servings36
Health Score0
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