Pretty, festive, and easy to make, these Cranberry Hootycreeks make a welcome holiday cookie-in-a-jar gift. Dried cranberries, white chocolate chips, and chopped nuts give a seasonal spin to these chunky oatmeal cookies.
Use the following instructions for your own recipe label or tag. We glued our directions to the inside of the lid; if you would like to do the same, click here for a printable PDF.
Preheat oven to 350 degrees.
Grease a cookie sheet or line with parchment paper.
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonful onto the prepared baking sheets.
Bake for 10 to 14 minutes, or until edges start to brown. Cool on a baking sheet, or remove to cool on wire racks.
Notes
Tip: we found many recipes split the flour in half when adding to the jars, we assume to visually emphasize more of the layering. We tried this, and found that it made layering much more difficult, so we made ours without separating any of the ingredients and they turned out beautiful.
*The following are the ingredients needed to make 24 cookie jars. Adjust accordingly depending on how many jars you will be making. If you plan to make 12 half the ingredients.