Make Ahead

Almost-Cookie Jar

November  1, 2014
2 Ratings
Author Notes

This post is a DIY and a recipe! One of my favorite things to give for gifts are homemade pre-baked goods. It’s an almost foolproof gift idea: they will definitely be delicious, they will not break your bank account, and there is no way the receiver will want to return them for a trendier sweater or store credit and risk ruining a great relationship because you don’t know what the appropriate monetary equivalent of your friendship is!! This is also a great gift for a friend who is far away, which was my reason for making this particular Almost-Cookie Jar. The Almost-Cookie Jar contains all the dry ingredients one would need to make cookies; it’s the jar receiver’s job to add all the wet ingredients, spoon the cookies out, bake, and eat! Just make sure, jar makers, to include full ingredient list and baking instructions. Recipe adapted from The Cookie Book. —Rebecca Firkser

  • Makes 1 quart mason jar's worth of almost-cookie dough
  • Jar
  • 1 quart Mason Jar, with a lid
  • 1 1/3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup old fashioned oats
  • 1 1/2 cups 60% chocolate chips
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/3-1/2 cups chopped almond, pecans, or walnuts (optional)
  • Wet Ingredients (to include in tag)
  • 1 egg, lightly beaten
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
In This Recipe
  1. To assemble: Carefully measure out all ingredients and layer them in the following order in the jar, making sure to pack everything in. First: flour, baking powder, baking soda and salt Second: oats Third: chocolate chips Fifth: brown sugar Sixth: granulated sugar Seventh: cinnamon, chopped nuts Put the top on the jar and cover it with a square of cute fabric and tie with ribbon or string.
  2. Attach the following instructions along with the ingredient list: Stir the contents of this jar together in a large mixing bowl. Mix wet ingredients into dry ingredients. Roll the cookies into balls and bake on a parchment covered cookie sheet for about 10 minutes at 350 degrees. Yum!
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Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. She tests all recipes with Diamond Crystal kosher salt. You can follow her on Instagram @rebeccafirkser.

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