White Chocolate Cranberry Cookie Mix in a Jar
A giftable layered jar of oats, cranberries, and white chocolate chips that bakes into soft oatmeal cookies with butter and an egg.
Equipment
- Quart jar
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
Main Ingredients
- ⅓ cup granulated sugar
- ⅓ cup brown sugar light or dark, packed
- ¾ cup all purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 cup quick cooking oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 4 oz unsalted butter 1 stick, melted, added when baking
- 1 large egg added when baking
Instructions
Cooking
- Layer the jar. Add the sugars, then the flour mixed with baking powder and salt, then the oats, cranberries, and chips to a 1 quart jar. Seal it.
- Heat the oven. When ready to bake, heat the oven to 350 degrees F and line a baking sheet.
- Make the dough. Empty the jar into a bowl, add 1 stick of melted butter and 1 large egg, and mix until combined.
- Scoop and bake. Drop spoonfuls onto the sheet and bake for 10 to 12 minutes until the edges are golden.
- Cool. Rest the cookies on the pan for a few minutes before moving them to a rack.
Notes
Substitutions: Use raisins or dried cherries in place of cranberries.
Tips: Chill the dough for 30 minutes for chewier cookies. Never taste the raw dough.
Storage: Keep the sealed jar in a cool, dry place. Store baked cookies airtight for up to 4 days or freeze for up to 3 months.