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I normally only like my home made cookies, but since I have gone gluten free (celiacs) and have discovered my daughter has gluten sensitivity, I have a few quick treat helpers on hand. This mix is one of my staples for making oatmeal or chocolate chip cookies. It taste great and the cookies are good the next day also. I normally make the full box and only bake what I need for that day. I then put the rest in wax paper in the shape of a log roll, wrap it up in the paper, then plastic wrap and put it into the freezer. I can remove them from the freezer at a later date, and then only slice the number of cookies we need, put the roll bake in the freezer and then bake my perfectly sliced cookies. Very convenient and my kids and the neighborhood kids love them. Two cups gluten free rolled oats and one cup pecan pieces works great for oatmeal cookies. I sometimes add more pecans and the cookies still turn out great.
