Serves: 30
Total Calories: 120
Yield: 2 1/2 dozen cookies
1. Preheat the oven to 350°F.
2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.
3. Place the butter, egg, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork.
4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined.
5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
6. Bake for 10 to 12 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely.
7. Serve immediately, or store in an airtight container for up to 2 weeks.
CREATING THE JAR
1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
TOP of the jar
1 cup quick-cooking oatmeal
2 tablespoons sweetened flaked coconut
3/4 cup semisweet chocolate chips
3/4 cup crushed corn flakes
3/4 cup brown sugar
1/2 cup sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup all-purpose flour
BOTTOM of the jar
3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.
From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crunchy Chunky Cookies recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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