Tuesday, December 13, 2011

Cranberry Hootycreeks - Cookies in a Jar

This is a fabulous cookie in a jar recipe. It makes a wonderful gift for teachers or to take with you when visiting. Our schools and daycares are all nut free, so instead of using pecans, I used a layer of semi sweet chocolate chips instead. But you can use pecans at home.

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips

1/2 cup chopped pecans (or 1/2 cup semi sweet chocolate chips)

To make this, the recipient will need additional ingredients
1/2 cup butter, soft
1 egg
1 teaspoon vanilla

Layer the dry ingredients in a 1liter jar in the order listed. Decorate the jar if you like and attach a tag with the following directions.

Preheat the oven to 350F. Line a cookie sheet with parchment paper.

In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.

Add the jar of ingredients, and mix with a wooden spoon until well combined.

Drop using a small cookie scoop, onto the prepared baking sheet.

Bake for 8 to 10 minutes, or just until edges start to brown. They should look slightly undercooked but they will be perfect once they cool. Transfer to wire racks to cool.

An alternate method to make these at home (without putting the ingredients in a jar of course)
Beat sugars and butter until well combined. Add egg and vanilla and beat again until fluffy. Mix dry ingredients except cranberries, chips & nuts. Mix well then add the cranberries, chips & nuts. Mix until just combined. Use a small cookie scoop or drop by the heaping teaspoon full onto parchment lined cookie sheets. Bake until the edges start to brown. Remove them when they still look a bit undercooked so they stay chewy once they're cool.

Tip: You can use any combination of dried fruit, chocolate chips and nuts that you like. Good for freezing!

Adapted from allrecipes.com. 

No comments:

Post a Comment