Best 7 Chocolate Chip Pecan Cookie Mix In A Jar Recipes

CHOCOLATE COOKIE MIX IN A JAR

Steps:

• Combine all-purpose flour, baking powder, baking soda, and salt. Set aside.
• In a 1 quart wide mouth canning jar, layer dark brown sugar, white sugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly before you add flour mixture, it will be a snug fit.
• Attach a tag with the following instructions: Chocolate Cookie Mix in a Jar: 1. Preheat oven to 350 degrees F (175 degrees C) 2. Empty cookie mix into large bowl. Thoroughly blend mixture with hands. Mix in 3/4 cup softened butter or margarine, 1 egg, slightly beaten, and 1 teaspoon vanilla. Shape into walnut size balls, and place 2 inches apart on a parchment lined baking sheet. 3. Bake for 11 to 13 minutes. Cool 5 minutes on baking sheet, then move to wire racks.

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Steps:

• Combine flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer morsels, brown sugar and granulated sugar in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.
• RECIPE TO ATTACH: Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.

CHOCOLATE CHIP COOKIE MIX IN A JAR

Steps:

• Mix the salt and baking soda in with the flour, then layer the ingredients into the jar.
• Use scissors to cut a 9 inch-diameter circle from calico.
• Place over lid and secure with rubber band.
• Tie on a raffia or ribbon bow to cover rubber band.
• Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies Preheat oven to 375 degrees F (190 degrees C).
• Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.
• Beat 1 cup of unsalted butter or margarine in a medium bowl.
• Beat sifted ingredients into butter until blended.
• In a small bowl, beat 1 egg with 1 teaspoon of vanilla.
• Mix beaten egg mixture into butter mixture until blended.
• Stir in chocolate chips.
• Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet.
• Bake 8 minutes or until lightly browned.
• Makes 4 dozen cookies.
• It helps to pack each layer down to make all the contents fit in the jar.
• These make great gifts!

COOKIE MIX IN A JAR I

Steps:

• Mix the salt and baking soda with the flour, then layer the ingredients into a 1 quart, wide mouth jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid, and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.
• Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, cream 1 cup of unsalted butter or margarine until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla. Mix in cookie mix. Drop teaspoonfuls of dough, spaced well apart, onto a greased cookie sheet. 3. Bake for 8 to 10 minutes in preheated oven, or until lightly browned. Cool on wire racks.

CHOCOLATE PECAN SKILLET COOKIE

Steps:

• Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside., Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and nuts. Spread mixture into buttered skillet. , Bake until toothpick inserted in center comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
• Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

PECAN DOUBLE-CHIP COOKIES

Steps:

• In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks.