I’ve always loved the idea of giving and receiving layered dry baked goods in a Mason jar. They can be safely tucked away in the pantry for later use, once the sweetness of the Holidays are through and one needs a gentle, delightful reminder of the over and done festivities. Simply print out the recipe, attach to the lid and voila “gifting sweetness.”
Most cookie recipes can be transformed in this manner. Simply add the layers, one by one, atop the other and allow the jar to display the graduated loveliness. Try to tier in colors and textures; sugar against flour, well, looks like a huge layer of white. Yes, now you have it 🙂
While there are no precise rules while creating the layers (except omitting the butter 😉 ) imaginations are always best…
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup oats, dry
1 cup sweetened dried cranberries
1/2 cup chopped pistachios
1 teaspoon freshly grated orange peel (dried if you are layering in a jar)
1 (12-ounce) package white chocolate chunks or baking chips, reserve 1/2 cup
Heat oven to 350° Line cookie sheets with parchment paper. Set aside.
Combine butter, brown sugar, sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in cranberries, oats, pistachios, orange peel and remaining baking chips.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake 12-14 minutes or until light brown. Remove parchment paper with cookies onto cooling rack. Cool completely.
Microwave reserved 1/2 cup baking chips in bowl 1-2 minutes or until melted and smooth; drizzle over cookies.