Yield:
2 1/2 dozIngredients
COOKIE MIX IN A JAR (10 recipes)
Layer ingredients as listed in a quart jar, attach directions
shown below.
CRUNCHY TOFFEE COOKIES
2/3 cup toffee chips
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHOCOLATE LOVER’S COOKIES
1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
HUSTLE-BUSTLE BUTTERSCOTCH- OATMEAL COOKIES
1/2 cup butterscotch chips
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
OUTRAGEOUS OATMEAL-RAISIN COOKIES
1/3 cup raisins
1/3 cup chopped walnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
WONDERFUL WHITE CHOCOLATE-MACADAMIA NUT COOKIES
1/2 cup chopped macadamia nuts
1/2 cup white chocolate or vanilla milk chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHUNKY CHOCOLATE COOKIES
1 cup chocolate chunks
1/2 cup packed dark brown sugar
1 cup biscuit and baking mix
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
HOLIDAY HAZELNUT COOKIES
1 cup chopped hazelnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CRAZY FOR CRAISINS COOKIES
2/3 cup sweetened dried cranberries (Craisins)
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHOCOLATE-COVERED RAISIN COOKIES
1/2 cup old-fashioned oats
2/3 cup chocolate-covered raisins
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHEWY COCONUT-ALMOND COOKIES
1 cup shredded coconut
1/2 cup sliced almonds, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
Instructions
Instructions for layering ingredients:
In 1-quart wide-mouth glass jar, gently layer and pack
ingredients in the order listed. If there is any space left after adding the
last ingredient, add more baking chips, dried fruits or nuts to fill the jar
Place lid on top. Cut an 8-inch circle of fabric to cover lid.
Place fabric over lid; secure in place with a rubber band, then ribbon or
raffia. Decorate as desired.
Note: When measuring brown sugar, crumble it between your
fingers for uniform texture. Be sure to pack the brown sugar firmly in the
jar to prevent the baking mix from sifting down through it.
Make a gift card to attach as follows: Empty contents of jar
into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and
1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on
baking sheets coated with cooking spray. Bake at 375 degrees for 10 to 12
minutes or until cookies are light golden brown.
Makes 2-1/2 dozen cookies
Substitute almond extract for vanilla in cookies containing
almonds.
To make cookies as bars: Empty contents of jar into medium bowl
Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon
vanilla until well combined. Press into an 8×8-inch baking pan coated with
cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are
light golden brown and center is almost set
Makes 16 bar cookies.
