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Ingredients

  • 1 ⅓ cups all-purpose flour

  • ⅓ cup packed brown sugar

  • ⅓ cup granulated sugar

  • ½ teaspoon baking soda

  • ½ teaspoon cream of tartar

  • ¼ teaspoon salt

  • ⅔ cup milk chocolate pieces

  • ½ cup snipped dried cherries or cranberries

  • ½ cup coconut

  • ⅓ cup chopped pecans, toasted*

Directions

  • In a 1-quart canning jar or other glass jar layer ingredients in the following order: flour, brown sugar, granulated sugar, baking soda, cream of tarter, salt, chocolate pieces, toffee pieces, coconut, and pecans. Seal jar. Attach directions for making cookies.**

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To Store:

Store jar of mix in a cool, dry place for up to 1 month.

*Tip:

To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, shaking pan once or twice; cool.

**To Make Cookies:

Preheat oven to 350 degrees F. Empty the contents of the jar into a large bowl. In a small bowl whisk together 1 egg, 1/4 cup softened butter, and 1/4 cup vegetable oil. Add egg mixture to flour mixture; stir until combined. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are very light brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.


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