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  • 1 Rating
Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

bake:
8 mins
total:
33 mins
prep:
25 mins
Servings:
24
Yield:
about 24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease a shallow baking pan. Spread oats, coconut, and nuts in the prepared baking pan. Bake about 10 minutes or until toasted and golden, stirring once. Cool in pan on a wire rack.

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  • In a 1-quart jar layer all-purpose flour, baking soda, salt, cinnamon, brown sugar, whole wheat flour, flaxseed meal, and oat mixture; fasten lid. Include directions for making cookies with gift.

To Make Cookies:

Preheat oven to 350°F. Pour the contents of the jar into a large bowl. Stir in 1 egg and 1/2 cup softened butter until combined. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes or until lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.

To Make Ahead:

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

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

80 calories; fat 3g; saturated fat 1g; carbohydrates 13g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 1g; vitamin a 1.5IU; niacin equivalents 0.3mg; folate 5.9mcg; sodium 81mg; potassium 32mg; calcium 10mg; iron 0.5mg.
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