For a twist on the ever loved, classic chocolate chip cookies - try this milk chocolate cherry cookie in a jar recipe. These coconut shredded, cherry fruit, chocolate chip cookies are a mix that makes for an awesome holiday gift.
Ready your clean, 1 quart glass jar or container to be filled with a layer of each one of the ingredients listed above. Begin by filling the jar with the 1 & 1/3 cup of all purpose flour, 1/3 cup of brown sugar, and 1/3 cup of granulated sugar. Layer in the remaining ingredients in the following order: 1/2 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, 1/4 teaspoon of salt, 2/3 cup of milk chocolate pieces, 1/2 cup of shredded coconut, and 1/3 cup of toasted pecans. Seal the top of your container off and store it in a cool and dry place. This Milk Chocolate Cherry Cookie in a Jar Recipe has a shelf life of one month and makes around three dozen cookies. Make sure to place baking directions with your cookie jar recipe.
Begin by preheating your oven to 350 degrees Fahrenheit. Next, you will want to prepare a large cookie sheet with either non-stick foil or parchment baking paper. Now it is time to grab a large mixing bowl and empty the entire contents of the jar into the bowl. Set aside. Grab a smaller mixing bowl and whisk together 1/4 cup of slightly softened butter, 1 egg, and 1/4 cup of vegetable oil. Pour the egg mixture in the large mixing bowl and combine thoroughly with the pre-prepared cookie mixture. Stir until smooth. Once the batter is ready, it will be time to round it into small balls of dough, 2 inches apart on the prepared cookie sheet. The Milk Chocolate Cherry cookies will bake for 8 - 10 minutes depending upon the strength of your oven. Let the cookies cool on a wire rack for around five minutes or so before serving. Any uneaten cookies should be stored in layers of waxed paper within an airtight container at room temperature for three days maximum or frozen for up to three months.
See also Hazelnut Rocky Road Brownie.