Cranberry Hootycreeks Cookie Mix
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A layered cookie mix with oats, dried cranberries, white chocolate chips and pecans. Pack it in a jar for gifting, then add butter, egg and vanilla to bake.
Ingredients
- 5/8 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup chopped pecans
Equipment
- mason jars
- mixing bowl
- baking sheet
Directions
- Add the mix ingredients in layers to a 1-quart jar or zip-top bag.
Notes
Add when baking: 1/2 cup butter or margarine (softened), 1 egg, 1 teaspoon vanilla. Empty the mix into a bowl, add butter, egg, and vanilla, and stir until blended. Drop heaping spoonfuls onto greased cookie sheets. Bake at 350°F for 8 to 10 minutes, until edges start to brown. Cool briefly, then move to a rack.
Storage: dry mix in a cool, dry place up to about 3 months. Dough refrigerated 2 to 4 days, or wrapped log frozen up to about 2 months. Cookies airtight up to about 1 week.
Nutrition
Serving: 38g | Calories: 173kcal | Carbohydrates: 21g | Protein: 2.2g | Fat: 9.3g | Saturated Fat: 4.5g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 151mg | Potassium: 56mg | Fiber: 0.9g | Sugar: 13g | Vitamin A: 177IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.7mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 18 servings from the whole mix with 1/2 cup butter or margarine (softened), 1 egg, 1 teaspoon vanilla; butter or margarine (the first choice counted). Brands and portions vary, so use it only as an approximation.
