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Scratch & Grain Baking Co Cookie Kit, Oatmeal Raisin
Scratch & Grain Baking Co Cookie Kit, Oatmeal Raisin
14.7 oz
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About
Details
Just add butter & egg. Makes 11 to 14 large cookies. Fun & easy homemade baking! All natural. Fresh, delicious, made-from-scratch taste. Wholesome ingredients, including whole wheat flour and flax. Convenient, quick and simple. No mess. Portion control. Individually packaged ingredients. All natural baking mix. This mix allows you to personalize your homemade cookies. too many raisins? Add less. Need some crunch? Add some nuts. Sugar free? Replace the sugar with a sweetener of your preference. Make it your recipe! Our Cookie Kits make homemade baking fun and easy without the mess, hassle, and excess of traditional baking. We set out to make baking mixes that use high quality, organic and all-natural ingredients that are wholesome and healthier, such as heart-healthy flax and whole wheat or gluten free flours. So we created just that! No one will know these delicious cookies are the healthier ones. We also realize the value of moderation, as well as baking from scratch. Our kits intentionally make less than traditional recipes and mixes, and our ingredients are individually packaged so you can make any changes you want. Plus, you know exactly what is in your cookie. Learn more about us and our products at www.scratchandgrain.com. Non GMO. 5% of profits go to charity! Proudly made in Portland, Oregon.
Ingredients
Organic Raisins, Organic Whole Grain Oats, Organic Whole Grain Soft White Wheat Flour, Organic Evaporated Cane Sugar, Organic Light Brown Sugar (organic Cane Sugar, Organic Molasses), Organic Ground Flaxseeds, Organic Vanilla Powder (organic Sucrose, Organic Vanilla Bean Extractives), Baking Soda (sodium Bicarbonate), Sea Salt, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Non-gmo Corn Starch, Monocalcium Phosphate), Organic Ground Cassia Cinnamon.
Directions
You Will Need: 1 large egg; 4 tablespoon butter (1/4 cup); bowl & spoon (or fork); cookie sheet. Melt 4 tablespoons of unsalted butter. The butter should be melted but not boiling. Tip: Place butter in a microwave safe dish, cover with a paper towel to prevent spattering, and microwave for about 40 seconds. In a medium bowl, blend together melted butter, (1) baking soda, (2) vanilla powder, (3) salt, (4) baking powder, and (5) cinnamon until smooth. Add 1 large egg, (6) cane sugar, (7) flax, and (8) brown sugar. Beat until fluffy and lightens in color. No egg? No problem! Mix the included flax with 3 tablespoons warm water, and let sit for 10 minutes. Stir well and add to mixture. Stir in the (9) flour, (10) raisins, and (11) rolled oats, and mix until no flour is visible (Did you know? Over mixing the flour develops the gluten, making a tough cookie, so be careful not to over stir). Refrigerate cookie dough for about one hour. Preheat oven to 350 degrees. Grease (or use cooking spray) the bottom of a cookie sheet, or line the sheet with a non-stick baking mat. Scoop 2-inches balls onto cookie sheet, making 11 to 14 cookies. Bake for 10-12 minutes. Edges should be slightly browned, and still moist in the center of the cookie. Let sit on cookie sheet for 2-3 minutes then transfer to a wire rack to finish cooling. Tips and Suggestions: Try Adding: white or dark chocolate chips, walnuts, pecans, or cranberries. Microwave Cooking: Cook on high for 30 to 50 seconds in a microwave safe dish. High Altitude Cooking: You may want to increase the oven temperature. Using Canola or Vegetable Oil: Replace the butter with 4 tablespoons of oil. For a Low-Fat Version: Replace the butter with 3 tablespoons of applesauce. Vegetarian and Vegan: Replace the butter with 4 tablespoons of canola or vegetable oil, and replace the egg with egg replacer or the flax mix shown above.
Warnings
Contains: wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 4.5g7%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 100mg4%
- Total Carbohydrate 26g9%
- Dietary Fiber 2g8%
- Sugars 14g
- Protein 2g
Details
Just add butter & egg. Makes 11 to 14 large cookies. Fun & easy homemade baking! All natural. Fresh, delicious, made-from-scratch taste. Wholesome ingredients, including whole wheat flour and flax. Convenient, quick and simple. No mess. Portion control. Individually packaged ingredients. All natural baking mix. This mix allows you to personalize your homemade cookies. too many raisins? Add less. Need some crunch? Add some nuts. Sugar free? Replace the sugar with a sweetener of your preference. Make it your recipe! Our Cookie Kits make homemade baking fun and easy without the mess, hassle, and excess of traditional baking. We set out to make baking mixes that use high quality, organic and all-natural ingredients that are wholesome and healthier, such as heart-healthy flax and whole wheat or gluten free flours. So we created just that! No one will know these delicious cookies are the healthier ones. We also realize the value of moderation, as well as baking from scratch. Our kits intentionally make less than traditional recipes and mixes, and our ingredients are individually packaged so you can make any changes you want. Plus, you know exactly what is in your cookie. Learn more about us and our products at www.scratchandgrain.com. Non GMO. 5% of profits go to charity! Proudly made in Portland, Oregon.
Ingredients
Organic Raisins, Organic Whole Grain Oats, Organic Whole Grain Soft White Wheat Flour, Organic Evaporated Cane Sugar, Organic Light Brown Sugar (organic Cane Sugar, Organic Molasses), Organic Ground Flaxseeds, Organic Vanilla Powder (organic Sucrose, Organic Vanilla Bean Extractives), Baking Soda (sodium Bicarbonate), Sea Salt, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Non-gmo Corn Starch, Monocalcium Phosphate), Organic Ground Cassia Cinnamon.
Directions
You Will Need: 1 large egg; 4 tablespoon butter (1/4 cup); bowl & spoon (or fork); cookie sheet. Melt 4 tablespoons of unsalted butter. The butter should be melted but not boiling. Tip: Place butter in a microwave safe dish, cover with a paper towel to prevent spattering, and microwave for about 40 seconds. In a medium bowl, blend together melted butter, (1) baking soda, (2) vanilla powder, (3) salt, (4) baking powder, and (5) cinnamon until smooth. Add 1 large egg, (6) cane sugar, (7) flax, and (8) brown sugar. Beat until fluffy and lightens in color. No egg? No problem! Mix the included flax with 3 tablespoons warm water, and let sit for 10 minutes. Stir well and add to mixture. Stir in the (9) flour, (10) raisins, and (11) rolled oats, and mix until no flour is visible (Did you know? Over mixing the flour develops the gluten, making a tough cookie, so be careful not to over stir). Refrigerate cookie dough for about one hour. Preheat oven to 350 degrees. Grease (or use cooking spray) the bottom of a cookie sheet, or line the sheet with a non-stick baking mat. Scoop 2-inches balls onto cookie sheet, making 11 to 14 cookies. Bake for 10-12 minutes. Edges should be slightly browned, and still moist in the center of the cookie. Let sit on cookie sheet for 2-3 minutes then transfer to a wire rack to finish cooling. Tips and Suggestions: Try Adding: white or dark chocolate chips, walnuts, pecans, or cranberries. Microwave Cooking: Cook on high for 30 to 50 seconds in a microwave safe dish. High Altitude Cooking: You may want to increase the oven temperature. Using Canola or Vegetable Oil: Replace the butter with 4 tablespoons of oil. For a Low-Fat Version: Replace the butter with 3 tablespoons of applesauce. Vegetarian and Vegan: Replace the butter with 4 tablespoons of canola or vegetable oil, and replace the egg with egg replacer or the flax mix shown above.
Warnings
Contains: wheat
Common questions
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