A Gift in a Jar recipe

Oatmeal raisin cookies are a classic, and when combined with a hint of cinnamon and chopped walnuts, they become a wonderful festive treat. This recipe takes it one step further by packaging all the dry ingredients in a jar, making it the perfect homemade gift—just add melted butter, an egg, and vanilla when you’re ready to bake

I am a huge fan of oatmeal and raisin cookies. This dates back to my days when I worked at Pillsbury. We sold frozen ready-made cookie dough pucks to the food service industry. 

The Oat & raisin cookies were my best. Chocolate chip cookies are always a winner, but I love all the textural bits that go into these cookies. They somehow feel a little healthier too.

Raisins of SA asked that I develop a recipe to be packaged as a Christmas gift concept. They bake up perfectly using the melted butter and egg method. Typically for a cookie though, you would cream the butter and sugar first, so I suggest if you are not using the jar method, you make these cookies using a traditional one. 

What You Will Need to Make This Recipe for Chewy Oatmeal Raisin Cookies in a Jar

To make these cookies, you’ll need a few basic ingredients. Here’s the breakdown of everything required for the dry ingredients if you plan to gift them in a jar:

A 2-pint (800ml) wide-mouth jar which fits the volume of ingredients perfectly.

• 150g whole rolled oats (about 1 ½ cups)
• 150g raisins or sultanas (1 cup)
• 150g light brown sugar (3/4 cup)
• 40g walnuts (chopped)
• 125g cake or all-purpose flour (1 cup)
• 1 tsp cinnamon
• ½ tsp baking soda
• Pinch of fine salt

When it’s time to bake, you’ll need to add:

• 1 large free-range egg (make sure it’s at room temperature)
• 2 tsp vanilla extract or essence
• 115g salted butter (1/2 cup or 1 stick), melted

Note: Make sure your egg is at room temperature! If you forget to take it out of the fridge, place it in a bowl of warm water for a few minutes to bring it up to temperature. Room-temperature eggs mix better into the dough and help create a softer, fluffier texture.

How to Make This Recipe

Making these cookies is simple and comes in two parts, depending on whether you’re using the jar method or preparing the dough directly. Here’s how to make them:

Using the Jar Method:

1. Layer the Dry Ingredients in a Jar: Start by layering the dry ingredients in the following order: oats, raisins, sugar, walnuts, and then flour mixed with cinnamon, baking soda, and salt. This method creates a lovely gift presentation for anyone who loves to bake.
2. To Bake: Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper.
3. Prepare Wet Ingredients: Melt the butter in a small pot or microwave, allowing it to cool slightly. Beat the egg with the vanilla extract.
4. Mix Everything Together: Pour the dry ingredients from the jar into a large bowl. Add the melted butter, egg, and vanilla, and mix until well combined.
5. Shape & Bake: Roll the dough into 12 balls (about 55g each) and place them on the baking sheet. Flatten each dough ball slightly with your fingers. Bake for 12–13 minutes until golden brown on the top and edges. Let them cool on the sheet.

Preparing Directly from the Recipe:

1. Cream Butter & Sugar: Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2–3 minutes.
2. Add Wet Ingredients: Add the egg and vanilla extract, beating until fully incorporated.
3. Add Dry Ingredients: Gradually add the dry ingredients and mix until just combined.
4. Shape & Bake: Roll the dough into balls, place them on the baking sheet, and bake as per the jar method instructions above.

FAQ’s for This Recipe

• Can I use quick oats instead of rolled oats?
  It’s best to use whole rolled oats for the perfect chewy texture. Quick or steel-cut oats will not create the desired texture and taste.
• Can I leave out the cinnamon?
  Yes, you can leave out the cinnamon, but it gives these classic cookies their signature taste.
• How can I make the cookies softer?
  Be careful not to overbake! The cookies will continue cooking a little on the baking sheet after you remove them from the oven, so take them out when they’re just starting to turn golden. I tested these out at 13 minutes but you could take them out after 12.

Substitutions & Variations

• Nuts: If you don’t like walnuts, try swapping them for pecans, almonds, or even hazelnuts. Each nut adds a unique flavour and texture.
• Dried Fruit: Raisins are the classic choice, but you can easily replace them with dried cranberries, chopped dried apricots, or cherries for a twist.
• Sugar: While light brown sugar is used for a hint of caramel flavour, you can substitute it with a combination of white and dark brown sugar (1/2 cup of white sugar & ¼ of a cup of dark brown sugar).

Storage Instructions

These cookies are best enjoyed fresh, but you can store them for up to a week in an airtight container at room temperature. If you need to store them longer, you can freeze them.

Place cooled cookies in a ziplock bag or airtight container and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature, or heat them for a few seconds in the microwave for a warm, freshly baked taste.

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