4 Homemade cookie mix gifts

Cookie mixes in jars aren't just pretty. They are also a practical gift that comes straight from the heart. Pack up a few cookie mixes for your loved ones this holiday season.

And don't forget to pack them well — ribbons, labels and directions complete these delicious cookie mixes.

Peanut butter chocolate oatmeal cookies mix

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup old-fashioned rolled oats
• 1 cup white sugar
• 6 ounces semi-sweet chocolate chips

Directions:

In a quart-size jar with a lid, layer the ingredients in the order listed, packing them down as you go.

Attach the following directions:

Preheat the oven to 375 degrees F. In the bowl of a stand mixer, cream together 1/2 cup of softened unsalted butter,  1 cup of white sugar, 1/2 cup of creamy peanut butter, 1 egg and 1-1/2 teaspoons of vanilla extract. Pour the dry ingredients into a mixing bowl and stir to combine. With the mixer running on low, add a little at a time until fully incorporated. Drop by the tablespoonful onto a nonstick baking sheet. Bake for 10-12 minutes until lightly browned. Yields about 2 dozen.

Steel cut oatmeal scotchies cookie mix

Ingredients:

• 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 cup butterscotch chips
• 1-1/2 cups quick-cooking steel cut oats

Directions:

Layer all of the ingredients in a quart-size jar with a lid in the order listed, packing down as you go.

Attach the following directions:

Preheat the oven to 375 degrees F. In the bowl of a stand mixer, cream together 1/2 cup of softened unsalted butter, 1 large egg and 1 teaspoon vanilla extract until well combined. Pour dry ingredients into a bowl and stir thoroughly to combine. With the stand mixer running on low, add the dry ingredients to the wet ingredients a little at a time until fully incorporated. Drop by the tablespoonful onto a nonstick cookie sheet. Bake for 10-12 minutes until lightly browned. Yields 2 dozen.

Toffee crunch cookie mix

Ingredients:

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 3/4 cup granulated sugar

Directions:

Layer all of the ingredients in a quart-size jar with a lid in the order listed, packing down as you go.

Attach the following directions:

Preheat the oven to 375 degrees F. In the bowl of a stand mixer, cream together 1 cup of softened unsalted butter, 1 large egg and 1 teaspoon of vanilla extract until well combined. Pour the dry ingredients into a bowl and stir thoroughly to combine. With the stand mixer running on low, add the dry ingredients to the wet ingredients a little at a time until fully incorporated. Drop by the tablespoonful onto a nonstick cookie sheet. Bake for 10-12 minutes until lightly browned. Yields 3 dozen.

Blueberry white chocolate cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup oats (not instant)
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup white chocolate chips
• 1 cup dried blueberries

Directions:

Layer all ingredients in a quart-size jar with a lid in the order listed, packing down as you go.

Attach the following directions:

Preheat the oven to 375 degrees F. In the bowl of a stand mixer, cream together 1/2 cup of softened unsalted butter, 2 large eggs and 1/2 teaspoon of vanilla extract until well combined. Pour the dry ingredients into a bowl and stir thoroughly to combine. With the stand mixer running on low, add the dry ingredients to the wet ingredients a little at a time until fully incorporated. Drop by the tablespoonful onto a nonstick cookie sheet. Bake for 10-12 minutes until lightly browned. Yields 2 dozen.

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Katie Couric's lemon squares recipe
Salted caramel mocha cupcakes

Mini apple bites