Ingredients
Method
- Wash and dry the mason jar completely to prevent sticking.
- Layer the white sugar followed by the brown sugar in the bottom of the jar.
- Pack the sugar down tightly using the back of a spoon.
- Whisk the plain flour with baking powder and salt in a small bowl.
- Add the flour mixture evenly over the brown sugar layer.
- Pour the quick cooking oats evenly over the flour.
- Add the dried cranberries in an even layer.
- Top with the white chocolate chips filling to the brim.
- Seal the jar tightly and attach baking instructions.
- Grease two baking trays or line them with parchment paper.
- Combine the jar contents with melted butter and the egg in a large bowl.
- Mix everything together thoroughly using a wooden spoon.
- Refrigerate the cookie dough for thirty minutes.
- Preheat the oven to 375F.
- Scoop the dough onto the prepared trays spacing them two inches apart.
- Bake for 12 to 14 minutes until light golden brown.
- Allow to rest for two minutes before transferring to a cooling rack.
Notes
Always pack the brown sugar layer down as tightly as possible to ensure all the remaining ingredients fit into the quart-sized jar perfectly.
If you want to make smaller cookies, roll the dough into 18 balls and reduce the baking time to 8-10 minutes.
If you want to make smaller cookies, roll the dough into 18 balls and reduce the baking time to 8-10 minutes.