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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 5 |
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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 :). Ingredients:
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 |
Directions:
1. In a small bowl, mix together flour, baking powder, and salt.
2. Layer in order in a jar: oats, brown sugar, flour mixture, nuts, chocolate chips, and dried cranberries. Seal tightly.
3. 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.
4. *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.
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