Tropical White Chocolate Cookie Mix
Give a fun gift for the holidays. The gift of tasty cookies and an activity that is perfect for kids to get in the kitchen.
- 1 1/3 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2/3 cup white chocolate baking pieces
- 1/2 cup snipped dried apricots
- 1/2 cup coconut
- 1/3 cup chopped macadamia nuts, toasted*
Preparation time 5mins
Cooking time 5mins
Adapted from bhg.com
In a 1-quart canning jar or other glass jar layer ingredients in the following order: flour, brown sugar, granulated sugar, baking soda, cream of tarter, salt, chocolate pieces, toffee pieces, coconut, and pecans. Seal jar. Attach directions for making cookies.**
Store jar of mix in a cool, dry place for up to 1 month.
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, shaking pan once or twice; cool.
Preheat oven to 350 degrees F. Empty the contents of the jar into a large bowl. In a small bowl whisk together 1 egg, 1/4 cup softened butter, and 1/4 cup vegetable oil. Add egg mixture to flour mixture; stir until combined. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are very light brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.