Cookies on a Whole Notha' Level.

Don't you just love my grammar? Yep, seester is probably off banging her head against the wall somewhere. Incorrect grammar drives her absolutely insane. No biggie. Let's talk about things that I am afraid of...heights, roller coasters, being drowned to death, but most of all...things exploding in the oven. 

Now, I have seen many recipes through pinterest using canning/mason jars in the oven. What? The first time I saw this I thought to myself, "this can't be true, this must be some sort of sick joke...surely these things are bound to blow-up in the oven and leave a mess of shattered glass and pie crust, cupcake batter, etc. all over the inside of the oven." 

You remember when I said that I am afraid of some things...well, I also like to take risks, especially in the kitchen. So, I held my breath, said a prayer, and went for it. 

Cookie dough 

baked in a jar

Not just any cookie, but Dark Chocolate Chip Oatmeal Raisin Coconut Cookies

This stuff is music to my ears

seriously...its all you ever wanted in a cookie with an ooey, gooey, center, and a slightly crispy top.

Cookies don't scare me!

I  for see myself baking many thing in jars from now on...life changing!

Dark Chocolate Chip Oatmeal Raisin Coconut Cookies in a Jar (GF):

Ingredients:

1 1/4 c. certified gluten-free rolled oats

1 1/4 c. oat flour

1 t. baking soda

1 t. salt

1 c. coconut oil, at room temperature

3/4 c. granulated sugar

3/4 c. brown sugar

1 t. pure vanilla extract

2 large eggs

1 c. sweetened, shredded coconut

1 c. raisins

1 c. dark chocolate chips (I used Ghirardelli 60% cocoa)

Instructions:

1. Preheat the oven to 375 degrees F. Spray six 8-ounce canning jars with cooking spray.

2. Line a baking sheet with parchment paper.

3. In a large mixing bowl, combine all of the dry ingredients.

4. In the bowl of an electric mixer, fitted with the paddle attachment, beat the coconut oil, both sugar, and vanilla until creamy.

5. Add the eggs, one at a time, beating well after each addition.

6. With the mixer on low, gradually beat in the flour mixture, scraping down the sides of the bowl as needed.

7. Fold in the coconut, raisins, and chocolate chips.

8. Fill the prepared jars 3/4 full with the cookie dough. Bake for 15-18 minutes. The cookies will be slightly under-baked and will have a lightly golden top, not a dark one.

9. Let the jars cool completely on the baking sheet. Then, you can dive in, preferably with a scoop of vanilla ice cream, or you can package these babies up and give them as gifts!

Makes 6 8-oz cookie jars.

MANGIA!!!