I was easily able to fit all the ingredients using a 1L (33.8oz) wide-mouth Ball mason jar, and had 1" of space leftover. As others have noted, the ingredients are listed BACKWARDS. A few recommendations for all jarred cookie mixes: Flour/leavener goes on the bottom, followed by brown sugar and other dense ingredients, and topped with less dense "mix-ins". For ingredients in larger amounts (like flour), mound them in the center to make more room along the perimeter for the next layer. This will give you more defined layers.
The resulting cookie dough seemed too dry at first, but eventually came together just fine. I used 1.5Tbs scoops and baked the first batch for 11 min, pulling them when the centers were soft and the edges were barely crisp. They had great flavor, shape, & texture. However, after cooling, these cookies went from chewy to rock hard, moreso than other cookie recipes. I underbaked the second batch, and that seemed to do the trick.
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I was easily able to fit all the ingredients using a 1L (33.8oz) wide-mouth Ball mason jar,...