Layer the Cookie Mix ingredients in a 1-liter mason jar in the order listed. Gently shake or spread with a spoon to level each layer.

Seal the jar tightly. Attach the printed baking instructions.

To bake, preheat your oven to 375F/190C (standard) or 340F / 170C (fan / convection).

Lightly grease your baking trays or line with parchment paper if prone to sticking. You will need two trays.

In a large bowl, add the entire jar of cookie mix, 1 stick (125g) melted unsalted butter, and 1 large egg. Mix with a wooden spoon until just combined. Refrigerate the dough for 30 minutes.

Scoop dough with an ice cream scoop, level and press in with fingers, then drop onto trays 2 inches apart (makes 12 large cookies, 3-inch rounds). Alternatively, measure heaped tablespoons and roll into balls (makes 18 small cookies, 2-inch rounds).

Optional: For aesthetic reasons, pick out a few white chocolate chips and cranberries from the dough and press them onto the top of each cookie ball before baking.