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Oat and chocolate chip cookies in a jar recipe

Oat and chocolate chip cookies in a jar recipe


  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

If you're stuck for ideas for birthdays or Christmas, try making this as a food gift. Tie the jar with a pretty ribbon, and attach a wooden spoon!

376 people made this

IngredientsMakes: 1 litre jar

  • 110g porridge oats
  • 110g dark brown soft sugar
  • 100g caster sugar
  • 60g chopped pecans or walnuts
  • 170g plain chocolate chips
  • 165g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt

MethodPrep:25min ›Ready in:25min

  1. Layer the ingredients in a 1 litre jar in the order given. Press each layer firmly in place before adding the next layer.
  2. Include a card with the following instructions:
    Oat and Chocolate Chip Cookies
    1. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. In a medium bowl, mix together 110g melted butter or margarine, 1 egg and 1 teaspoon of vanilla.
    3. Stir in the entire contents of the jar. You may need to use your hands to finish mixing.
    4. Shape into walnut sized balls. Place 5cm apart on prepared trays.
    5. Bake for 11 to 13 minutes in the preheated oven.
    6. Transfer cookies from trays to cool on wire racks.

Chocolate chip cookie video

Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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Reviews & ratingsAverage global rating:(357)

Reviews in English (289)

Made as a gift for teenager who loved the idea & the process & finally the taste. Excellent & great fun. Thankyou :o)-01 Jun 2015

I have seen this recipe on a few sites and think it’s a wonderful idea. I did make a few changes. I used 1 cup of oats, ¾ cup of chocolate chips, ¾ cup of M-12 Jan 2013

by LILLYG73

Maybe the previous user cooked them too long or made them to small...these are great cookies, and very easy. My batch of 8 jars took about an hour to assemble. Found some cute red fabric at Walmart to glue on top of the jar and put these directions on my laser printer labels: Howdy Partner. Preheat your campfire to 350 and grease up your cornbread pan. You're in for a real sweet treat! Dump this jar into the biggest bowl ya got and mix it around real good. Add a stick of melted butter and whipped up egg. (A teaspoon of vanilla if you got some in the chuck wagon.) Mix with your five cleanest fingers till it looks like cookie dough ought to. Bake for 11-13 minutes. Makes 18 big 'ol cookies, or 2 dozen cowgirl-sized.-22 Dec 2003


Anytime Chocolate Chip and Oat Cookies

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn’t help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.


Cranberry White Chocolate Oatmeal Cookie in a Jar

INGREDIENTS
1 Quart Mason Jar
1/3 cup Sugar
1/3 cup packed Brown Sugar
3/4 cup Flour
1/2 tsp Baking Powder
1/8 tsp Baking Soda
1/8 tsp Salt
1 cup Quick Cooking Oats
1 cup Dried Cranberries
1 cup White Chocolate Chips

How to Make Cookies in a Jar:

Place sugar in the jar.
Tamp down to create clean layers.
Place brown sugar in the jar.
Tamp down to create clean layers.
Combine flour, baking soda, baking powder and salt in a separate bowl and mix.
Add to jar and tamp down.
Layer in the oats, cranberries, and white chocolate chips, tamping between layers.
Seal with lid and decorate. Attach one of our free printable jar labels!


Instructions to Assemble the Cookie Mix In A Jar:

As you fill the jar your layers should look like this…

The wide mouth funnel really makes it easy to create neat ingredient layers.

Grind up the instant oats using a food processor or coffee grinder.

Place a funnel into the mouth of a quart sized jar. Add in the all-purpose flour, and then the ground oats on top.

Add in the baking powder, baking soda and salt.

Layer the chocolate chips, then the sliced almonds and finally, the white baking chips into the jar.

Pour in the shredded coconut.

Top off the jar with first the brown sugar, and then the white granulated sugar to finish.

Cut out the printable gift tags.

Punch a hole in one corner of the tag.

Thread a piece of holiday ribbon or string through the gift tag, and tie it around the mouth of the jar. Instructions on how to prepare the cookies are written on the gift tag.

The receiver of your oatmeal chocolate chip cookie mix in a jar will have these delicious cookies enjoy! Don’t they look yummy?!

Download this FREE CHRISTMAS COOKIE MIX IN A JAR GIFT TAG by joining my email list. You will have full access to this printable as well as my complete Private Printable Library!


Oatmeal Chocolate Chip Cookies

If you think you don’t have time to bake something for your next invite to girls’ night, baby shower, bridal shower, or low-pressure-sales kitchen gadget/candle party then think again. These cookies take hardly any time to throw together and just 15 minutes in the oven. Chances are you already have most of these ingredients in your pantry ready to go.

I use Only Oats certified gluten-free rolled oats. I actually sometimes use a mix of rolled oats and quick oats, depending on what I have on hand.

If you don’t like brown rice flour you can substitute with sorghum flour. You could use an all-purpose gluten-free flour blend but try to use one that doesn’t use a larger ratio of starches (corn/tapioca/potato) to other flours and preferably without any xanthan or guar gum.

I use natural peanut butter. Some natural peanut butters are very dry but should still whisk up nicely with the rest of the wet ingredients. If you’re finding it really thick in consistency add about 1/2 teaspoon more olive oil. If you don’t like peanut butter or have a peanut allergy you can use almond butter or other nut or seed butter of your choosing. If your peanut butter tends to be a touch on the saltier side, you will probably need to adjust the amount of sea salt you add later. Start with the smaller amount and taste the batter as you go.

The sweetener in this recipe is the maple syrup. I haven’t attempted this recipe with anything else. If you prefer to use agave nectar, reduce the amount used by 2 tablespoons. If you experiment with using coconut sugar or other sweeteners please comment with your results for others who may want alternate sweetening options.

If you find that you don’t use a whole jar of applesauce in a timely manner – before it grows some fur (mold) – then you can do what I do. Freeze the applesauce into 1/4 cup portions into little jars or safe plastic containers. Just take it out and thaw before using. I choose to freeze mine into 1/4 cup portions because that is the basis of 1 egg when using applesauce as an egg replacer.


Choc-Oat-Chip Whoopie Pies

Welcome to my new and improved blog design! I hope you find it welcoming and user-friendly as you read posts and browse for recipes here on The BakerMama. I had so much fun making my dreams, for the way I wanted the blog to look and function, come true. I hope you love it and use it often. It&rsquos all for y&rsquoall! Definitely let me know if you have any trouble using the new site. You can email me at info@thebakermama.com. I&rsquod love your feedback!

The look of The BakerMama has changed, but the deliciousness within is still the same. I&rsquom excited to break in the new design with these Choc-Oat-Chip Whoopie Pies! They&rsquore one of the dreamiest desserts I&rsquove ever made (and I&rsquove made a ton, y&rsquoall!)! They are absolute perfection in every way. The chocolate chip oatmeal cookies are chewy and chocolate-y while the marshmallow cream filling is sweet and fluffy. Love at first bite!

The key to a great whoopie pie is the soft, chewiness of the cookies used to make them. You can&rsquot have a crispy cookie or the whole thing will fall apart when you bite in. These oatmeal chocolate chip cookies have texture from the oats yet are made super chewy by adding pudding mix into the batter. The cookies alone are something to write home about.

But then I went and sandwiched them together with the easiest ever marshmallow fluff filling. This light and creamy filling will blow your mind. The whole experience that is these whoopie pies is out of this world delicious. Once you&rsquove had one, you&rsquoll crave them something fierce from then on out.

I&rsquove started making these for any and every occasion and they&rsquove been such a huge hit. You can make them bite-sized or big, either way you&rsquove just gotta make them.

I know you&rsquoll love these whoopie pies and I sure hope you love the new blog design. I&rsquom so happy you&rsquore here! Enjoy!


Easy Cookie Recipes for Nut Lovers

You’ll find peanut butter and almond flour in a number of cookie recipes throughout this post, but in this category, the nuts really take center stage. They add richness and yummy nutty flavor to these easy, anytime treats.

Best Peanut Butter Cookies
As soon as I tried these peanut butter cookies, I exclaimed, “They taste like Nutter Butters!” I meant it in the best way. They have chewy middles, crumbly edges, and a scrumptious sweet and nutty flavor.

Tahini Cookies
Ruby red pomegranate arils add tart pops of flavor to these cardamom-spiced cookies. Made with almond flour, tahini, and maple syrup, they’re both vegan and gluten-free.

Peanut Butter Snickerdoodles, page 251 of Love & Lemons Every Day
Cinnamon + sugar + peanut butter?! Yes, please! Using a mix of oat flour and all-purpose flour gives these unconventional snickerdoodles an amazing soft texture.

Edible Cookie Dough
Raise your hand if you love cookie dough more than actual cookies! Friends, you’re in luck. This dough gets its rich, fudgy texture from peanut butter and almond flour, so it’s safe to eat without any time in the oven. Portion it into snack-sized balls, or eat it straight out of the bowl with a spoon.


Oat and chocolate chip cookies in a jar recipe - Recipes

You know that feeling when you've invited guests around at the last minute and whilst you are madly running around the house tidying and bringing some order to it you realise you have nothing in your kitchen cupboards to offer them?

You just need cookie in a jar in your life!

Not only are these a super convenient item to keep in your pantry, they also make a really thoughtful gift and they also look fabulous.

Cookie in a jar is so simple. You measure out the ingredients, place them nicely in a jar and stick on a label listing the wet ingredients and cooking directions. When you want to bake, you throw everything together, mix, in the oven and before you know it you'll have a fresh batch of delicious cookies.

Cookie In A Jar Recipe - Oat & Chocolate Chip

  • 150g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 80g brown sugar
  • 100g caster sugar
  • 180g rolled oats
  • 150g chocolate chips
  1. Pack each layer firmly in the jar in this order Flour, Baking Powder, Cinnamon, Brown Sugar, Caster Sugar, Rolled Oats and Chocolate Chips.
  2. Stick a label on the back with the below instructions:
    * Makes 18 cookies
    -----
    * 150g butter (softened)
    * 1 egg
    -----
    * Preheat oven to 180ºC
    * Beat butter and egg together until creamy.
    * Add cookie mix to wet ingredients and mix until well combined.
    * Spoon and flatten on a lined baking tray - allow room for spreading
    * Bake for 12 - 15 minutes
    * Cool on a wire rack
    * Enjoy!

You can get super creative if this is for a gift. From the type of jar you use, materials and ribbons and even how you do the labels,

You can of course use this recipe just to make some good old fashioned oats and chocolate chip cookies without putting it in a jar first. I normally make a batch and jar a batch at the same time. J is a cookie fiend and he really loves these ones.

The varieties are endless with cookies in a jar. I'm thinking about doing some more recipes like this for different types of cookies. What do you think?

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Janie’s Tips

  1. The mixture is very soft when first made and will firm up during resting.
  2. Coconut sugar is slightly sweeter for its weight than unrefined cane sugar which is why the amounts in the ingredients list are different.
  3. For peanut butter fans, add 80 g unsalted peanuts in step 1 or 80 g peanut butter in step 2 – this is a suggestion from my sister, who is a wonderful cook and baker. Her family loves these chocolate chip peanut butter cookies!
  4. Baked cookies can be frozen on day of baking for up to 2 months.
  5. To freeze unbaked cookie dough, in step 4 place heaped teaspoons 1 cm apart onto baking tray, then freeze on the tray when frozen, transfer to a freezer container – I love to have these on hand so I can easily bake a few cookies fresh when a friend drops by or the children are hungry for a treat – to bake, defrost frozen cookie dough biscuits on a greased baking tray 15-20 minutes while your oven preheats, then bake as step 5.
  6. For gluten free (GF) use gluten free oats – read ingredient labels to ensure all your ingredients are gluten free if gluten free is required.
  7. For dairy free (DF), use coconut oil instead of butter, use dairy free yoghurt or kombucha (and use dairy free chocolate chips if making chocolate chip cookies) – read ingredient labels to ensure all your ingredients are dairy free if dairy free is required.
  8. This recipe is vegetarian.
  9. For more of Janie’s chocolate recipes, check out her recipe book I Love Chocolate I Love Thermomix

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52 Mason Jar Cookie Recipe Mixes Perfect for Gift Giving Recipes

We have your mason jar cookie recipes! If you are looking for great gift giving ideas, then a recipe in a bottle is perfect. Compose all the dry ingredients, put them in a jar with a homemade label offering directions and you have a great gift. to give any time of the year. Depending on your friends and family, your gifts could be made in bulk, focus on sweets they enjoy as well as bring smiles to faces. It might sound oversimplified, but cookie recipe mixes are great while offering an inexpensive alternative to fancy gifts.


How to make Chocolate Chip Oatmeal Cookies

  • Position an oven rack in the lower third of the oven and heat to 356F (180C).
  • Line the bottom of a baking sheet with parchment paper. Set aside.
  • Prepare and measure all ingredients using measuring cups.
  • In a small glass or stainless steel mixing bowl add oats, whole grain flour, baking powder, and salt. Use silicone spatula to mix the dry ingredients.
  • In a large mixing bowl combine coconut oil melted and cooled to room temperature with maple syrup and vanilla extract. Use the whisk and mix it until you get the sticky texture.
  • Add in 1 egg, and stir vigorously using the whisk.
  • When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
  • Gently fold in chocolate chips. Use spatula.
  • Let the mixture sit for 10 minutes.
  • Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
  • Bake cookies 12 to 15 minutes. Watch for cookies and don’t over-bake them.
  • When you get them out of the oven, cookies will be soft. Leave them to cool for few minutes on the baking sheet then transfer them to a cookie rack to cool completely. They will harden after they cool down.

Substitutions

  • When making oatmeal cookies, I like to use quick oats. You can substitute quick oats with rolled oats. Rolled oats will give denser cookies, while quick oats will make oatmeal cookies more chewy.
  • Substitute whole grain Spelt flour with whole grain wheat flour.
  • You can substitute dark chocolate chips with dark chocolate chunks or cacao nibs. Be aware that cacao nibs are bitter in taste and hard to chew thus maybe not suitable for kids.
  • You can substitute maple syrup with honey. Make sure honey is not raw but in liquid, runny form.
  • MAKE IT GLUTEN-FREE: Use certified gluten-free oats.

Tips for storing

  • Keep oatmeal cookies in a cookie jar or air-tight food container. They will last up to 5 days in the refrigerator.
  • TO FREEZE COOKIES: Place the cookies in a zip-lock bag and freeze up to 3 months. Thaw them on room temperature before serving. Don't heat them in microwave.

These oatmeal cookies are perfect quick breakfast, snack, lunchbox sweet treat, or afternoon dessert. They go so well with a cup of coffee or tea but the best are dipped in milk. Pack them and take them to park, picnic, or camping. Kids just LOVE them!