Cranberry Hootycreek Cookies

A festive holiday cookie recipe made with rolled oats, white chocolate chips, dried cranberries and pecans layered in a jar for a homemade holiday gift.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 94kcal

Author Amee

Equipment

Oven

Ingredients

1 cup unbleached all-purpose flour divided in half
1/2 cup rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Instructions

Layer the ingredients in a 1-liter jar, starting with half of the flour, then add the oats, top with remaining flour, and layering remaining ingredients in the order listed.

Attach a tag with the following instructions:

Cranberry Hootycreeks
Preheat oven to 350 degrees.
In a medium bowl, beat together 1/2 cup softened butter, 1 egg (room temperature), and 1 teaspoon of vanilla until fluffy.
Add the entire jar of ingredients, and mix together until well blended.
Drop by heaping spoonfuls onto parchment lined baking sheets.
Bake for 10 minutes, or until edges start to brown.
Cool on baking sheets, or remove to cool on wire racks.

Notes

*Makes about 2 dozen cookies. Nutrition info is for jar ingredients only.

Nutrition