Hearty Trail Mix Cookies Jar Mix Recipes

Steps:

• Preheat the oven to 375°F.
• Cream the shortening, brown sugar, honey and eggs together.
• Combine the flour, wheat germ, baking soda and salt.
• Add to the creamed mixture gradually and beat until blended.
• Stir in the oats, fruits, nuts, seeds and chocolate chips.
• Mix well.
• Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet.
• Bake for 10-15 minutes or until golden.
• Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.

Steps:

• *Jar Mix Instructions*.
• In 1-quart jar, pack brown sugar on bottom and level.
• Pour sugar in jar and level.
• Pour oats in jar and level.
• In small bowl, combine flour, baking powder and baking soda, mixing well.
• Spoon flour mixture into jar and level.
• Sprinkle in raisins, leveling as necessary.
• Sprinkle coconut over raisins and level.
• Sprinkle M&M's and place lid on jar.
• *Preparation Instructions*.
• Preheat oven to 375 degrees Fahrenheit.
• Empty jar contents into large bowl.
• Add egg and butter.
• Beat on low speed to blend.
• Drop heaping teaspoonfuls onto ungreased cookie sheet.
• Bake 10- 12 minutes or until edges are lightly browned.
• Cool on cookie sheet for 1 minutes, then transfer to cooling rack.

Steps:

• Preheat oven to 350°.
• In a large mixing bowl cream together butter, sugars, eggs, and vanilla until almost fluffy.
• In another bowl stir together flour, very finely chopped (should almost resemble powder) nuts, cinnamon, baking soda, baking powder, and salt.
• Slowly add your powdered ingredients to your creamed ingredients while mixing.
• Mix well.
• Now stir in the oats and trail mix.
• Drop by scoop or teaspoon onto hot stone or slightly greased cookie sheet.
• Bake for 11-14 minutes depending on cookie size.
• Remove cookies from baking sheet or stone right away and transfer to cooling racks.

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Transfer to a medium bowl; let cool.
• Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie).
• Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours and up to 3 days.
• Reheat oven to 350°F. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt.
• Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11-13 minutes. Let cool on baking sheets.
• Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.

Steps:

• Mix flour with baking soda and baking powder --
• Then layer ingredients in order written above into a wide-mouth quart jar.press each layer firmly before adding next ingredient.
• Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
• Add: 1 stick butter or margarine, very soft.Please do not use diet margarine or butter in this recipe --
• 1 egg, slightly beaten.
• 1 tsp vanilla extract.
• Mix until completely blended. You will need to finish mixing with your hands --
• Shape into balls the size of walnuts --
• Place 2" apart on sprayed baking sheets --
• Bake at 350* -- for 10-12 minutes until edges are lightly browned.
• Cool 5 minutes on baking sheet.
• Remove cookies to racks to finish cooling.

Steps:

• Mix Instructions.
• In 1 quart jar, pack brown sugar in bottom and level.
• Add sugar and level.
• In small bowl, combine well flour, cocoa, baking soda and salt.
• Spoon flour combination over sugar and level carefully.
• Add semi-sweet chocolate chips over flour combination.
• Add white chocolate chips and level.
• Place lid on jar.
• Preparation Instructions to go on Jar.
• Preheat oven to 350°F.
• Pour jar contents into large mixing bowl.
• Add egg and butter.
• Mix on low speed (or by hand) until thoroughly mixed.
• Drop heaping teaspoonfuls onto ungreased cookie sheet.
• Bake for 13- 15 minutes.
• Cool on cookie sheet for 1 minute and then transfer to cooling rack.

Steps:

• Mix flour and baking powder together.
• Layer ingredients in order given in a 1 quart "wide mouth" canning jar. Press each layer firmly in place before adding next ingredient.
• On a card write the following directions:
• 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
• 2. Add: 1 stick butter or margarine, not diet, very soft; 1 egg, slightly beaten; 1 teaspoon vanilla (opt)
• 3. Mix until completely blended. You will need to finish mixing with your hands.
• 4. Shape into balls the size of walnuts. Place 2" apart on sprayed baking sheets.
• 5. Bake at 350 degrees F for 12-14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets.
• Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.

Steps:

• Place rack in middle of oven and preheat to 375 degrees.
• Line two cookie sheets with parchment paper (or grease sheets).
• With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
• Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
• Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
• Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
• Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
• Transfer to rack to cool.
• Cookies will keep in an airtight container at room temperature for up to 5 days.