PCC in a Jar - Edible Santa Barbara and Wine Country

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.

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.