Cranberry Coconut Oatmeal Cookie Mix

I made ¬†a lot of homemade gifts this Christmas and this pretty layered cookie mix was one of them. I really wanted to get this recipe posted before Christmas but that didn’t work out. So I’m going to post it anyway because I think homemade gifts can be given anytime throughout the year. This mix was super easy to put together and looked nice in the gift basket. I got the recipe out of one of my Paula Deen¬†holiday magazines. The ingredients are:

  • 1/2 cup sugar
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup quick-cooking oats
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup chopped pecans

In a 1-quart glass jar, layer ingredients in order listed, pressing each layer down firmly before adding the next ingredient.

To make the cookies you will need:

  • 1 jar Cranberry Coconut Oatmeal Cookie Mix
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, combine cookie mix, butter, egg, and vanilla, stirring until combined. Roll dough into 1″ balls. Place dough 2″ apart on baking sheets. Bake for 12 to 14 minutes, or until lightly browned. Let cool on pans for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.

Flavored oils and vinegars

I was looking through my, the best of Martha Stewart Living Holidays book and I came across directions on how to make flavored oils and vinegar. I have been wanting to try this for a while now, so today I gave it a shot. I have yet to find out how the oil and vinegar are going to taste ( seeing that they have to rest for about three weeks), but I think that they are beautiful!

I plan on making and giving a lot of homemade gifts this Christmas and I think these will definitely be one of the many that are given. If I can part with them! They look so pretty up on my counter!

It says in the book to buy decorative new containers, or reuse old bottles. I bought these bottles new, they came three in a pack and were $6.99. I don’t know if that is a good price or not but the bottles are fairly large. Then it says to clean the bottles, put in two Tablespoons of uncooked rice, add hot soapy water, and shake vigorously. Now I’ve seen other recipes saying to boil the bottles first but I wasn’t sure if that applied to these decorative type of bottles so I just went with Martha’s directions. Next it says to Wash and dry herbs, and place three or four generous sprigs in each bottle. Using a funnel, fill bottles with oils or vinegar until herbs are completely submerged. Cork or seal bottles; they’ll be ready to use in three weeks.

In my bottles I used:

  • rosemary, pink peppercorns, and olive oil. The pink peppercorns really look pretty in the bottle with the rosemary.
  • Garlic, green onions, lemon zest, and red wine vinegar. It says to only use garlic with vinegar as it can cause bacteria to grow if used in oils.

These combinations are my own, since I like these flavors, but you could also use:

Hot peppers, tarragon, thyme, sage, dill, and black peppercorns.