The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 1, 2009
Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 23, 2008
I took the cookies to a Cookie Exchange and they were a hit!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 22, 2008
AWESOME
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 22, 2008
This recipe is so good. I made a batch to see what they would taste like fisrt and ended up making four more batches for friends. It is such a great gift and from the heart. Didn't change a thing and wouldn't!
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Cooking Level: Intermediate

Home Town: Ojai, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 20, 2008
I've been sending this as Christmas gifts for the last few years and had many people ask for the complete recipe. When I make them at home I cut the sugar in half and it still works very well with all the sweets from the chocolate. My 7 yaer old duaghter was a big help in assembling this year. She was actually "measuring" each ingredient which was not the case last year. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 18, 2008
These are my absolute favorite cookie to make! I received this as a gift jar a few years ago and haven't stop making them since. They are the best cookie recipe I have. Try these - you won't be disappointed!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 18, 2008
Wow these are really really good. Made a test batch last night to taste them and they were gret. Neverreally ventured out of choco chip cookies so I was a little scared but these were yummy. I followed the advice of a reviewer and blended the sugar w/ butter before adding the egg and everythiing else. They came out perfect but I did have to cook them alittle longer then suggested. I will be putting the sugar in a small bag at top of the jar and recommending the butter be blended w/ sugar before adding egg and everything else. GREAT recipe you all have to try it! BTW I used swirled choc chips with white choco and semi-sweet.
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Cooking Level: Beginning

Home Town: San Jose, California, USA
Living In: Camp Pendleton, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 14, 2008
I made these as gift jars for my daughter to bring to school for her teachers. They look beautiful. I used a quart Ball wide mouth mason jar and the recipe filled it to the top with no problems. To measure the 5/8 cup flour, I weighed 1 cup of flour and did the math. So, I ended up using 99 grams of flour.
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Cooking Level: Expert

Home Town: Kingsville, Texas, USA
Living In: Cypress, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 12, 2008
Oh .. a word of warning. These are some highly addictive cookies. We are small business owners who usually give out approx 50 boxes of chocolates to special customers each year. As the economy has spiraled we still wanted to acknowledge our friends but couldn't really see spending the money this year. So! Decided to give cookies :) What an incredible hit these have been. Two comments I would make are... you can't blend butter and egg 'until fluffy' as the instructions indicate but it really doesn't matter. We just mixed the egg, softened butter and vanilla well and then added the dry ingredients. These are magnificent tasting cookies. Secondly, if you are giving out alot you might as well just include the recipe with... I have gotten request after request for the recipe. Along those lines too.. I think if you have concerns over whether folks have nut allergies and the like this way they can see all the ingredients. (It would be a shame to leave the nuts out if you didn't 'have' to in my humble opinion) So, enjoy these, they ARE fabulous and don't leave me alone in the kitchen with 'em
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Home Town: Seattle, Washington, USA
Living In: Renton, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 8, 2008
This was my first time doing a cookie in the jar recipe. I decided to test it out before making them as gifts. The cookies came out great! However, just a side note, the jars do NOT get completely filled. You have some options: 1. Add more cranberries, white chocolate and pecans to the jar. I made them without nuts, since I do not know if the recipients have nut allergies. I added extra white chocolate and cranberries...quick fix. 2. If you bake them yourself, like I did, add a couple cookies to the top of the white chocolate. It is a good space filler. 3. Purchase 3/4 liter jars, and the mix will fit perfectly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 6, 2008
5/8 cup of flour? I just went with 1 cup of flour total, and 3/4 cup oats. Worked out beautifully. Omitted the pecans. Upped the cranberries and (dark) chocolate chips to 3/4 cup, to make up for the nuts. Added 1 tsp cinnamon, 1/4 tsp nutmeg for some holiday spice. Delicious! I'll be giving a few cookies wrapped in cellophane with a pretty ribbon, in addition to the jar mix. Gotta give people a taste of what they're looking forward to!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 6, 2008
I don't like white chocolate and I love these cookies. I have been making these for years in jars and for baskets at Christmas and they are asked for every year. the best!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 6, 2008
used dark chocolate chipes & splenda
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 5, 2008
I've made these the as gifts for the last two years and plan to make them again this Christmas. The layers look really pretty in the jar and I think they taste terrific. Great recipe!
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Home Town: Leawood, Kansas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 21, 2008
Ok I double checked all the ingredients and have made dozens of jars of other mixes--THIS ONE only fills the jar 3/4 full WITHOUT PACKING!! Is there something missing??
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 19, 2008
Please keep the recipient in mind. If you are sending this to a person who doesn't bake much, or is living in an environment where they don't have access to kitchen staples and equipment,they may not be able to make your gift. I think I have in mind some college student on a tight budget who hopefully has access to a cookie sheet. I have used buttermilk powder, vanilla powder and whole egg powder and they work fine. These ingredients aren't hard to find (I know King Arthur Flour's site carries them, check your store's baking and health foods aisle), you have drastically reduced the ingredients the recipient needs to add. If you do change the ingredients, be sure to remember you may need a larger container and you will have to edit the instructions to reflect your changes. Instructions should be as clear and complete as possible. Using a phrase like "prepared baking sheet" isn't helpful at all to a novice baker. Say something like "lightly grease a baking sheet with Crisco, or any cooking oil, butter, or margarine, use just enough to lightly coat the part of the sheet where the cookies will sit". Include an expiration date and where to store the gift. For example, nuts keep about a month at room temperature, a lot longer in the freezer.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 17, 2008
My 4 children and husband raved about these!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 16, 2008
Very good cookie. My jars are FAR too big for these recipes, maybe double and it will fit. I made these as a practice, to ensure they taste good. I didnt have pecans, so without that. They taste pretty good, BUT baking at 350 almost burned the bottoms (baked for 6 min) and the middles were still too soft. So I decreased the temp to 320 and baked my next batch for 8 min. Turned out PERFECT. the bottoms were golden and they were still chewy. Maybe my oven is just overly hot, but 350 was WAY too high a temp. Other than that GREAT!
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Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada
Living In: Drayton Valley, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 12, 2008
I made a trial run at home to see if these would be good for In-A-Jar presents. These were fabulous! I plan on doubling the recipe, not only to make them less complicated but to also fit them in a larger jar. Great recipe! I think these might be my new favorite cookies.
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Cooking Level: Expert

Living In: Seattle, Washington, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 11, 2008
Great cookie recipe. I think the base of this recipe could be used for other kinds of cookies - like try mixing in gumdrops at christmas time, or peanut butter cups for a chocolate version.
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