Cookie Mix In a Jar: White Chocolate Cranberry Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
14 mins
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Total Time
24 mins
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Servings
12 - 18
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Calories
243 kcal
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Course
Baked Goods
Cookie Mix In a Jar: White Chocolate Cranberry Cookies
Description
Layered in a jar, this cookie mix contains white and brown sugars, all-purpose flour, baking powder, salt, quick oats, dried cranberries, and white chocolate chips. When combined with melted butter and an egg, the dough is chilled briefly and scooped onto baking trays before baking. The cookies cook to a soft, chewy texture with a light golden color on edges and surface. Studding extra cranberries and chocolate on top before baking enhances appearance.
The recipe is forgiving about ingredient variations and measuring differences between metric and US cups, except in Japan where exact weights are recommended. Baking times differ based on cookie size, aiming for a lightly golden finish maintaining softness over crispness.
Varied mix-ins like nuts or raisins may be substituted. The cookies are convenient for gifting or preparing ahead, as the dry mix can be stored in the jar until ready to bake.
Ingredients
Cookie Mix
- 1 litre / 4 cups / 1 quart / 32 oz mason jar
- 1/3 cup / 70g white sugar (granulated, super fine or caster)
- 1/3 cup / 70g brown sugar (normal or light)
- 3/4 cup / 113g all-purpose flour all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup / 90g oats quick cooking
- 1 cup / 120g dried cranberries
- 1 cup/ 180g white chocolate chips
To Bake
- 1 stick / 4 oz / 125g butter melted, unsalted
- 1 egg around 60g / 2oz, large
Instructions
- Layer Cookie Mix ingredients in the jar in the order listed. I don't have anything to tamper with so I just shake / spread out with spoon (see video below recipe).
- Seal and attach baking instructions - print here.
To bake:
- If your tray is prone to sticking, lightly grease with butter or line with baking / parchment paper (I do not bother). You will need 2 trays.
- Add Cookie Mix, butter and egg in a bowl. Mix with wooden spoon. Refrigerate 30 minutes.
- Preheat oven to 375F/190C (standard) or 340F / 170C (fan / convection).
- Scoop dough with ice cream scoop, level and press in with fingers, then drop onto tray 5cm / 2" apart (makes 12 large cookies, 8cm/3” rounds). Or measure heaped tablespoon and roll into balls (makes 18 small cookies 5cm/2”).
- Optional: If you remember, pick out some choc bits and cranberries and use to stud the top of the balls. For aesthetic reasons only. :)
- Bake 8-10 minutes (small), 12-14 minutes (large) until light golden, swapping the trays at halftime. Rest 2 minutes then transfer to cooling rack.
Notes
- You can substitute cranberries and white chocolate chips with other mix-ins like nuts or raisins.
- This recipe tolerates variations in measuring cup sizes, except in Japan where weights should be used.
- Remove cookies from oven when edges are golden but surface remains lightly golden to keep them soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 18
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 60g | |
| Calories | 243cal | 12% |
| Carbohydrates | 28.3g | 9% |
| Protein | 2.4g | 5% |
| Fat | 13.7g | 21% |
| Saturated Fat | 8.4g | 42% |
| Polyunsaturated Fat | 5.3g | 31% |
| Cholesterol | 39mg | 13% |
| Sodium | 176mg | 7% |
| Fiber | 0.7g | 3% |
| Sugar | 20.4g | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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