PCC in a Jar
I particularly like oatmeal raisin cookies, but I also like cookies with a little crunch, and something that is not too sweet. In researching cookies in a jar, I came across a recipe with the terrific name of Cranberry Hootycreeks (named after the road the author, Susan O’Dell, lives on) which inspired the basis for this Post-Covid Cookie (PCC). The mixture looks very pretty in a Mason jar. Remember to add the recipe instructions along with the container so that the recipient can bake them!
PCC in a Jar
Ingredients
Ingredients for the Quart-Sized Mason Jar
- 1 cup all-purpose flour, unbleached
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon cardamom, ground
- ½ teaspoon cinnamon, ground
- 6 grinds black pepper
- 1 ¼ cups rolled oats
- ⅔ cup brown sugar, packed
- ⅓ cup sugar
- ¼ cup golden raisins
- ¼ cup dried cranberries
- ½ cup pistachios
- ¼ cup pecans
- ¼ cup almonds, sliced
You Will Also Need to Add
- 5 ounces butter, softened (1¼ sticks)
- 1 large egg, whisked
- 1 teaspoon vanilla paste, or pure vanilla extract
Instructions
To Pack the Jar
- In a small bowl combine the flour, salt, baking soda, cardamom, cinnamon and pepper. Pour the flour mixture into a clean and dry quart size Mason jar. Tap the jar on the counter to compact the flour a little.
- Layer the remaining ingredients—the rolled oats, brown sugar, granulated sugar, golden raisins, cranberries, pistachios, pecans and almonds—into the jar, packing each layer down. The jar will be completely full.
To Make the Cookies
- Preheat oven to 350°F.
- In a standing mixer fitted with a paddle attachment (or in a large mixing bowl using a sturdy wooden spoon), cream the butter until it is light and fluffy. Add the egg and vanilla and stir to combine. Don’t worry if the egg is not completely absorbed by the butter. Add all the jar ingredients and mix together well.
- Shape the cookie mixture into 1-inch balls. Place them on a parchmentlined sheet pan or cookie sheet at least 2 inches apart.
- Bake for 12–14 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let sit on the cookie sheet for at least 5 minutes, then transfer to a cookie rack to cool. Once completely cooled they can be kept in an airtight container.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
