Tag: Cookies

Oatmeal Chocolate Chip Cookies in a Jar

Michael Metzler Jr.Leave a comment

This is an easy way to give friends a gift: Oatmeal Chocolate Chip Cookies in a Jar.

Combine only the dry ingredients, and then tell your friends how to finish the cookies in their own kitchen on a slip of paper you tie onto the jar.

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cookies-in-a-jar-ingredients

INGREDIENTS:

(Makes 1 1/2 dozen cookies, approx., 1 JAR)

(NOTE: you’ll need a jar larger than a quart to be able to fit everything in. Probably twice the size would work)

½ cup flour

½ tsp. baking soda

¼ tsp. salt

½ tsp. cinnamon

Sprinkle of nutmeg

1 ½ cups quick oatmeal

¼ cup sugar

¼ cup brown sugar

½ cups chocolate chips

DIRECTIONS:

Fill Jar with Oats

In a medium small bowl, combine first five ingredients on list: (flour, salt, nutmeg, cinnamon, and baking soda).

Pour mixture neatly over oatmeal. Be sure while you’re adding ingredients to jar not to shake it, or the layers will be muddled.

In same bowl, combine the two sugars together. Then pour over as third layer in jar.

Pour the chocolate chips into jar. Secure sealed lid.

On card stock, preferably, write instructions to attach to jar so that your friends/family will know how to use the cookie mix jar in their kitchen:

RECIPE TO ATTACH:

1. Preheat oven to 375 degrees.

2. Mix egg, butter, and vanilla in a large mixing bowl. Add cookie jar mix.

3. Drop by tablespoonfuls onto ungreased cookie sheet.

4. Bake in preheated oven for 10-11 minutes.

Punch a hole in your card stock, and string ribbon through it, and tie it to jar. You are done with your gift.

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Healthier Chewy Chocolate Chip Cookies

Michael Metzler Jr.1 Comment

If you enjoy chocolate chip cookies, but feel guilty every time you eat one–this might be the recipe to lighten your heart and decrease your pure sugar and white gluten intake a bit.

 

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Half the flour you’ll be using is “White Whole Wheat Flour”, a great substitute in baking for those not minding a slightly denser crumb, but not willing to go completely off gluten; let’s be honest–a completely gluten free dessert doesn’t taste quite as good.

Also, there is a bit of coconut flour for those who have it.

Of course, the rest of the flour will be all-purpose flour.

When it comes to sugar, instead of using brown cane sugar, you’ll be choosing from either coconut sugar, or turbinado sugar–or a mixture of both. A smaller amount will be white cane sugar, though.

See recipe below:

ingredients
INGREDIENTS

 

INGREDIENTS:

 

1 cup all-purpose flour

1 cup white whole wheat flour

½ teaspoon baking soda

½ teaspoon salt

¾ cup butter, melted

2 tablespoons canola oil

¾ cup of coconut sugar, or turbinado sugar, or a mixture of both

⅓ cup white sugar

3 teaspoons vanilla extract

1 egg

1 egg yolk

1 ½ cups chocolate chips

DIRECTIONS:

Preheat oven to 325 degrees.

In a medium bowl, mix together flours, baking soda, and salt.

In a stand mixer, beat together sugars and melted butter until incorporated.

Put in the vanilla extract, egg, and egg yolk, and beat on high speed until light and fluffy, about 1 minute.

On low speed, gradually mix in the flour mixture, and then the chocolate chips, until everything is incorporated.

Place by tablespoons onto an ungreased baking sheet, and bake in preheated oven for 15 or more minutes, until edges are a bit browned.

Remove from oven and allow to cool for about 5-10 minutes before consuming.

Store in Ziploc plastic bags when not consuming.