Oatmeal Butterscotch Chips in a Jar Mix
Create a heartwarming gift or a quick cookie solution in no time with this delightful Oatmeal Butterscotch Chips in a Jar Mix recipe! This layered mixture of pantry essentials like old-fashioned rolled oats, cozy cinnamon, and rich butterscotch chips is neatly packed into a mason jar, making it both visually appealing and practical. Perfect for gifting or keeping on hand for when a cookie craving strikes, this DIY mix is easy to assemble in just 10 minutes and bakes into soft, chewy cookies with golden edges in as little as 8 minutes. Simply add butter, an egg, and vanilla extract for a taste of homemade comfort infused with warm, caramel-like butterscotch flavor. Ideal for holidays, birthdays, or any occasion, this recipe also makes a charming, thoughtful present with a personal touch.
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1.5 cups Old-fashioned rolled oats
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.75 cup Butterscotch chips
Instructions
In a clean 1-quart mason jar, layer the ingredients in the following order: flour, baking soda, ground cinnamon, and salt. Tamp each layer gently to make it level before adding the next ingredient.
Next, add the rolled oats, followed by the granulated sugar, brown sugar, and finally the butterscotch chips. Make sure the layers are distinct and compressed to prevent shifting.
Seal the jar tightly with a lid and attach a label or tag with the baking instructions.
To bake the cookies, preheat the oven to 375°F (190°C).
Empty the jar mix into a large mixing bowl and mix well to combine all the ingredients.
Add 1/2 cup (1 stick) unsalted butter, softened, 1 large egg, and 1 teaspoon of vanilla extract. Stir together until a uniform dough forms.
Scoop tablespoon-sized portions of dough and place them on an ungreased baking sheet, spaced about 2 inches apart.
Bake for 8-10 minutes, or until the cookies are golden around the edges and set in the center.
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Store baked cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 468.8 g | 170% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 296.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
