Prep 10 mins
Cook 12 mins
My seven year old son and I think these are delicious! It's a great gift-giving idea when you put it all together in the jar. I found that a 26 oz. (spaghetti sauce) jar held about 3/4 of the recipe. For that size jar, adjust the ingredients to make 18 servings. Using a funnel makes this a lot easier and less messy. You can improvise with a piece of aluminum foil or parchment paper rolled into a conical shape. These can be customized if you're giving them to picky eaters or those with allergies- we left nuts out of one jar :).
- 1 cup quick-cooking rolled oats
- 2⁄3 cup brown sugar
- 3⁄4 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped nuts
- 1⁄2 cup chocolate chips
- 1⁄2 cup dried cranberries
- 1⁄2 cup softened butter
- 1 slightly beaten egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- In a small bowl, mix together flour, baking powder, and salt.
- Layer in order in a jar: oats, brown sugar, flour mixture, nuts, chocolate chips, and dried cranberries. Seal tightly.
- Write or type out these directions and attach to or give with jar: Empty contents; stir. Mix in 1/2 cup softened butter, 1 slightly beaten egg, 1 Tbs. milk, and 1 teaspoons vanilla. Drop dough by teaspoons about 2 inches apart onto ungreased cookie sheets. Bake at 350 F for 10-12 minutes. Makes 24 cookies.
- *Note: If you do change this to 18 servings in order to fit in a 26 oz. jar, you may continue to use 1 egg without any ill-effects. It would be rather difficult to use 3/4 of an egg.
I received these as a gift from a student. They were like soft granola bars; a great healthy cookie. I would not substitute raisins for the cranberries for my tastes, but I'm sure others could. I used a cookie scoop and got nearly 30 cookies and cooked for 14 min at 350 degrees.