Just a few reminders: I mentioned last time I blogged about "Cookies in a Jar" how important it is to pack down each layer. You can use any tool with a wide flat bottom. You must do this after each and every ingredient. Be sure and put any white sugar below any nuts or chocolate chips because the sugar will seep down. And, if you really pack things down well, you'll have a better looking jar of ingredients. It's kind of like sandpainting. You can also experiment adding other 'dry' ingredients.
Someone asked me about shelf life. As in any mix, there is a use-by date. I think three months is about the limit. I like my chocolate and nuts to be fresh. My hope is that the recipient will make cookies or brownies within the next few days.
CHOCOLATE CHIP COOKIES IN A JAR
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1- 1/2 cups (about 9 ounces) Dark Chocolate Chips
Directions
Combine flour, baking soda and salt in small bowl. Place flour mixture in bottom of 1-quart jar. Layer remaining ingredients in order listed, pressing firmly after each layer. Seal with lid. Cover with burlap and tie with raffia.
Recipe to Attach: I usually make my own label on the computer and attach to the front of the Jar, but you can do this as a tag (or small card) and attach with the raffia.
Preheat oven to 375° F.
Beat 3/4 cup softened sweet, 1 large egg and 3/4 teaspoon pure vanilla extract in large mixer bowl until blended.
Add Chocolate Cookie mix. Mix well, breaking up any clumps.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 2 dozen cookies.
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