homemade oatmeal cookie dry mix

homemade oatmeal cookie dry mix

easy, cozy, and perfect for your pantry

oatmeal cookies are one of those nostalgic recipes that make a house feel like home. they’re warm, soft, a little chewy, and just sweet enough. and now, thanks to this pantry-staple version, you can always have a batch ready to go, without buying boxed cookie mixes full of preservatives or extra ingredients.

this mix is part of my ongoing dry mix series, where I’m slowly swapping store-bought for simple, homemade versions that are easy to keep on hand. everything fits inside a ½ gallon mason jar, and the shelf life can be extended with vacuum sealing for long-term storage.

this version makes two full batches of cookies — enough for a cozy weekend or a quick treat when you’re hosting. I even printed my label with this label maker and used these mason jars for easy pantry storage. if you’re prepping a bunch at once, I highly recommend a canning funnel and measuring scale to keep it all smooth and consistent.

for long shelf life, I use this vacuum sealer for mason jars, which pulls the air out and keeps it fresh for months longer!

dry mix ingredients:

(fills one ½ gallon jar)

• 1 ½ cups packed brown sugar

• 1 ½ cups white sugar

• 3 cups all-purpose flour

• 2 cups rolled oats

• 1 tablespoon baking powder

• 1 teaspoon salt

  OPTIONAL SPICES:

• 4 tsp cinnamon

• 2 tsp nutmeg

• 1 tsp cloves

  
  

📝 makes approx. 8 cups of mix (2 batches)

🫙 mix well in a bowl before adding to your jar. store in an airtight container and it will stay good for 3-6 months! for long shelf life, I use this vacuum sealer, which pulls the air out and keeps it fresh for 9-12 months!

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to make 1 batch:

(2 dozen cookies)

• ¾ cup softened butter

• 2 eggs

• 1 teaspoon vanilla

• 4 cups of dry mix

  
  

instructions:

1. preheat oven to 350°F.

2. cream together the butter, eggs, and vanilla until smooth.

3. add in 4 cups of dry mix and stir until combined.

4. scoop dough onto a baking sheet and bake for 12–15 minutes, until edges are golden.

5. let cool on the pan for a few minutes before transferring to a wire rack.

   
   

they’re perfectly chewy and just a little crisp on the bottom — the kind of cookie that disappears quickly.

storage tip:without vacuum sealing, this mix should last about 3–4 months in a cool, dry pantry. if you use this mason jar vacuum sealer, you can easily extend the shelf life to 6–8 months!

if you’re building out your pantry with dry mixes like I am, this recipe is a keeper. it’s affordable, quick to prep, and the taste is better than anything from a box. follow along for more homemade staples and grab all six recipes in this first round of the series!

Follow along as I continue building my pantry with simple, homemade mixes that save money, reduce processed ingredients, and make life easier for busy moms like me.

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