Ingredients

• 1/4 cup Shredded Coconut
• 1/2 cup Chopped Walnuts toasted*
• 1/4 cup Chocolate Chips or dairy free Chocolate Chips
• 1/3 cup Cranberries
• 1 cup Old Fashioned Rolled Oats
• 1/2 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/4 tsp Salt
• 1 cup Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
• 1/2 cup Brown Sugar packed
• 1/2 cup Evaporated Cane Sugar

• 1/2 cup Butter or non-dairy Butter, softened
• 1 Egg
• 1 Tbsp Water
• 1/2 tsp Vanilla Extract

Instructions

1. Layer ingredients into a 32 oz gift jar in the order listed, coconut at the bottom and sugar at the top. Seal well and give as a gift, including the baking instructions below.

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Mix butter, egg, water, and vanilla extract together in a large bowl. Add cookie mix and mix until fully combined.
3. Portion dough onto prepared baking sheets, about 2 Tbsp of dough per cookie, leaving 2-inches between each. Bake until set, about 13 – 15 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, combine baking soda, baking powder, salt, and flour. Set aside.
3. In a large mixing bowl, mix butter with brown sugar and evaporated cane sugar until creamy and well combined. Add egg and vanilla extract (omit water) and mix until evenly combined.
4. Add flour mixture to the butter and mix briefly, then add coconut, toasted walnuts, cranberries, chocolate chips, and rolled oats and mix until thoroughly combined.
5. Portion dough onto prepared baking sheets, about 2 Tbsp of dough per cookie, leaving 2-inches between each. Bake until set, about 13 – 15 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.