So, I had all this holiday baking planned. Post after post after post of snowman cupcakes, gingerbread houses, santa brownies, and more.
Then I got the stomach bug. I’ve spent some prime Christmas goody-making time huddled under the covers, avoiding anything edible, and cursing my work schedule for packing 3 late nights on top of my already precarious condition.
Best laid plans, right?But I got to thinking. Maybe some of you are like me. Maybe some of you have been steamrollered by illness, visiting families, work schedules, and are playing catch up with Christmas.
Well then, how about a last minute holiday gift post? Most likely, you can make the homemade cookie mixes with things you already have at home (minus the 1 quart jars, unless your big into juicing). Time and money savings? Now I just sound like a Target Christmas ad, don’t I?
Ingredients (adapted from Taste of Home):
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup quick-cooking oats
- 1 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- 1 quart glass jars
- Fabric or tissue paper
- Adhesive labels (or name tags)
- Slips of paper to include baking instructions
- 1/2 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
1. In a 1-qt. glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries and chips.
2. Cut out squares of fabric, or tissue paper. Put the round lid (not the screw top band) on the jar and press down. Cover the round lid with your fabric or tissue paper, and then twist on the screw top band to secure.
3. Create adhesive labels for the front of your jars and press them on gently.
4. Create instruction labels to tie to the jars, and include the ingredients listed under “Additional Ingredients” above, and add these instructions:
5. Pour cookie mix into a large bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes. Drop tablespoon sized balls 2 inches apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until browned. Cool on wire reacks. Yield: 3 dozen.