Ingredients
Method
- 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.
Notes
- For extra chewiness, press the cookie dough balls slightly before baking.
- If gifting, ensure the baking instructions are clearly attached to the jar.
- Store any leftover baked cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness and texture. For longer storage, the unbaked cookie mix can be stored in the sealed jar for up to 2-3 months in a cool, dark place. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If gifting, ensure the baking instructions are clearly attached to the jar.
- Store any leftover baked cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness and texture. For longer storage, the unbaked cookie mix can be stored in the sealed jar for up to 2-3 months in a cool, dark place. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.