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Cookie: Cranberry Deam Drops

Source of Recipe

billk54


List of Ingredients


Jar ingredients:
1/2 cup all-purpose flour
1/2 cup quick-cooking oatmeal
1/2 cup dried cranberries
1/2 cup vanilla chips
1/2 cup chopped pecans
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda

Additional ingredients:
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract



Recipe

Preheat oven to 350 F.

Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.

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.

Add the dry ingredients to the butter mixture and mix with a spoon until well combined.

Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.

Bake for 8 to 10 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.

Serve immediately or store in an airtight container for up to 2 weeks.

Yields 2-1/2 dozen cookies.

To create a Mason jar cookie mix: When instructed, layer the ingredients in the following bottom-to-top order— 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup sugar; 1/3 cup brown sugar; 1/2 cup quick-cooking oatmeal; 1/2 cup dried cranberries; 1/2 cup vanilla chips; 1/2 cup chopped pecans. Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as shown at left, 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.

Secure the lid and add rubber band or string and small piece of fabric. Attach a copy of the cookie recipe to the jar if you are giving it as a gift.