Christmas Crunch Cookies In A Jar
So this is a rather busy time of year isn’t it? Holiday parties, cookie exchanges, shopping for gifts, hanging out in airports for hours and hours on end…it’s certainly not the most relaxing time of year.
Time is precious. Who wants to spend all their time in the kitchen baking up holiday goodies for everyone under the sun? You should be out there scooping up some of those insane holiday bargains! Hello new spangly party top you gorgeous thing!
Oh right right! We meant to say, you want to spend time with family and friends, laughing, eating, going a-wassailing! Aaaand then sneak out and get an on sale spangly top. Better?
So how about you don’t actually bake anything? How about you just assemble? And let them bake!? We know, GENIUS.
It’s like “here, have this jar of ingredients.”
And they’re all “oh my goodness how thoughtful of you.”
And then you get to say “oh you’re soooo welcome” while in your head saying they know I didn’t actually make anything, right?
But it doesn’t matter. People get really excited to receive ready assembled jars of ingredients. No seriously. They get like insanely excited.
And they’re very appreciative. Because you just removed that whole measuring part of a recipe. How thoughtful are you!? You’re so sweet! You shouldn’t have!
But you did. Because you are an excellent gift giver (and ingredient assembler).
So take all this free time and go a-wassailing. And then go sale shopping.
You’re welcome.
Christmas Crunch Cookies
For the jar:
1/4 cup sugar
1/2 cup packed brown sugar
1 1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup M&M’s
1/2 cup rolled oats
1/2 cup Rice Krispies
1/2 cup white chocolate chips
To make the cookies:
Jar contents plus
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1 egg
In a 1 quart jar, layer the jar ingredients in the order listed. Using a spoon or something with a flat bottom (we used a cocktail muddler, shocking) pack each layer down as much as possible before adding the next.
To make the cookies, preheat oven to 350. Beat together the butter, vanilla extract and egg in a large bowl. Add the contents of the jar and stir until well mixed. Drop rounded spoonfuls onto an ungreased cookie sheet. Bake for 10 to 12 minutes until puffed and golden.
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Reader Comments (22)
Hi Blue Eyed Girls!
This is my first time commenting, but I'm a maj fan of your blog (pumpkin blitz week? Life-changing). So I decided to whip up a batch of these for my co-workers today, no Mason jar necessary, but found that my dough was ridiculously dry with just the one egg and stick of butter. I ended up adding another egg to salvage the crumbly mess. Not sure if I did something wrong (my butter was still a little cold, so maybe it didn't mix properly?) or if anyone else has had this problem...they were plenty good with the extra egg, but I'm always curious as to whether my experience (and especially my failure) with any given recipe is typical.
Happy holidays!
x
Emma Aubry
Emma Aubry - the dough is definitely dry! The recipe mentions it will be crumbly but perhaps we should have explained just how crumbly! Room temp butter definitely makes a difference and when you're shaping the cookies, just using your hands and packing the dough into balls seemed to work fine. They're dense little things packed with lots of stuff so you just need to work the ingredients together a bit into the dough balls. Hope that helps! Glad the extra egg turned out ok!