Cookie Mix In a Jar: White Chocolate Cranberry Cookies
A fabulous gift! This Cookie Mix In a Jar makes soft White Chocolate Cranberry Cookies - perfect for Christmas. You just need to add melted butter and an egg, then mix with a wooden spoon. No beater required! Click here for the instructions to attach to the jar. Recipe VIDEO below.
Course: Sweet Baking
Servings: 12- 18
Author: Nagi | RecipeTin Eats
1litre / 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 plain flour(all purpose flour)
1 cup / 90g quick cooking oats
1 cup / 120g dried cranberries
1 cup/ 180g white chocolate chips
1 stick / 4 oz / 125g unsalted butter, melted
1large egg(around 60g / 2oz)
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).
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.
1. Feel free to swap out the cranberries and/or chocolate with other add ins of choice - e.g. nuts, raisins 2. This is actually a pretty forgiving recipe so it is not as affected by the difference in measuring cups between the US and (most of) the rest of the world. So rest assured this will work no matter where you are in this world and what cup size you are using. EXCEPT Japan! If you are in Japan, please use the weights provided.3. Best to take these out when they are golden on the edges but still light golden on the surface. That way they are nice and soft rather than crispy.4. Slightly adapted from this recipe by Thrifty Jinx.5. Nutrition per cookie, assuming you make 12 big ones.