Oatmeal Cookie Jar Mix
Oatmeal Cookie Jar Mix
Your favorite chewy oatmeal cookies as a pretty, layered jar mix. Keep it in the pantry or gift it—add butter, egg, and vanilla, then bake. Easy, cozy, and endlessly customizable.
Ingredients
Dry Cookie Mix (Jar)
- 1 cup old-fashioned rolled oats (not quick oats)
- ¾ cup all-purpose flour (95 g)
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ cup packed brown sugar (100 g)
- ½ cup granulated sugar (100 g)
- Optional: ¼ tsp fine sea salt (boosts flavor)
Jar size & layering order: Use a 1-quart (32 oz) mason jar. Layer in this order for clean stripes:
oats → brown sugar (press lightly) → granulated sugar → flour + baking soda + cinnamon (whisk together first) → salt (if using).
Keep airtight up to 6 months in a cool, dry cupboard.
To Bake One Batch
- 1 jar Oatmeal Cookie Mix (above)
- ½ cup (113 g) softened unsalted butter
- 1 large egg, room temp
- 1 tsp vanilla extract
- Optional mix-ins (about ¾ cup): raisins, chocolate chips, chopped walnuts/pecans, or shredded coconut
Step-by-Step Instructions
- Heat oven. Preheat to 350°F / 175°C. Line 2 baking sheets with parchment.
- Cream butter & sugar. In a mixing bowl, beat softened butter with the sugars from the jar until light, ~1 minute. Beat in egg and vanilla.
- Add remaining jar mix. Stir in the flour/oats/spices just until combined. Fold in optional mix-ins; don’t overmix.
- Scoop. Portion ~1½ Tbsp (medium cookie scoop), spacing 2 inches apart. For thicker cookies, chill dough 20–30 minutes.
- Bake. 10–12 minutes, until edges are set and centers look just soft. Cool on the pan 5 minutes, then move to a rack.
Chewier cookies: Pull when the centers still look slightly underbaked and let them finish on the hot sheet.
Pro Tips, Variations & Storage
- Spice it up: Add a pinch of nutmeg or cardamom to the jar mix.
- Fruit & nut: Classic combo is ½ cup raisins + ¼ cup chopped walnuts.
- Chocolate-chip oatmeal: Use ¾ cup semisweet chips; sprinkle a few on top before baking.
- Make-ahead dough balls: Scoop and freeze on a tray; bag for up to 2 months. Bake from frozen, adding 1–2 minutes.
- Gluten-free: Swap flour for a cup-for-cup gluten-free blend and ensure certified GF oats.
- Dairy-free: Use plant butter or coconut oil (solid-but-soft) and a splash of non-dairy milk if dough seems dry.
- Storage (baked): Airtight 3–4 days at room temp; freeze up to 2 months.
FAQ & Troubleshooting
- Cookies spreading too much? Chill the dough 20–30 minutes and be sure butter is just softened, not melty.
- Too dry/crumbly? Add 1–2 tsp milk to bring the dough together.
- Can I use quick oats? Yes, but texture will be less chewy. Avoid instant oatmeal packets.
- High altitude? Reduce baking soda to ¼ tsp and check 1–2 minutes early.
Yield
~18 medium cookies
Active Time
~10 minutes prep · 10–12 minutes bake
Category
Dry Mixes · Cookies