- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¾ cup packed brown sugar
- 1 cup semisweet chocolate chips
- ½ cup dried cranberries
- ½ cup chopped crystalized ginger
- ½ cup chopped walnuts
- ½ cup quick-cooking oats
- ¾ cup butter (12 tablespoons), softened
- 1 egg
- ¾ teaspoon vanilla extract
It’s always nice to receive a batch of fresh-baked cookies, but over the holidays our kitchen counters are typically packed with sweets. Jar up this mix, however, and the lucky recipient can whip up a batch of cookies at a moment’s notice…after the holiday overload has passed.
In a small bowl whisk together flour, baking soda, ginger, salt, cinnamon and cloves. In a 1-quart glass container, layer flour mixture, brown sugar, chocolate chips, cranberries and ginger, walnuts and oats. Cover and store in a cool dry place up to 6 months.
To prepare cookies: Preheat oven to 350°. In a large bowl, beat butter, egg and vanilla until blended. The mixture may appear curdled, but will come together when the dry ingredients are added. Add cookie mix and mix well. Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets. Bake 10–15 minutes or until golden brown. Remove to wire racks.