Teff, Chia Seed and Oatmeal No Bake Cookies

 No bake cookies shouldn't be healthy. Or should they? Should they be even close? I think so. I think they should be brimming with whole grains of goodie-two-shoes and happily-ha-ha! What am I saying really? I'm saying that today is Monday and I'm not baking with food storage today. I'm no-baking with food storage and whole grain to bring you these little love nuggets. Auntie Em used to call no bake cookies something gross. I won't even tell you what she called them. I won't. I'm going to save you from ever thinking that the girlie-girl sunshine twins would ever call a cookie anything that monkeys would use as...um...ammo. Well...here's some Ammo for mom! Teff and Chia are probably some of the healthiest grains you could add to your family's diets. I'm not kidding. Grain surgery wise...this is the rocket science of it all here honey! Plus...it's 116 degrees here all week. I'm not baking...even my sun oven may see a vacation...but then again...I have two bread classes this week so maybe not.  

 For more nutritional facts on Teff, look here .

What about cha-cha-cha- chia?

Are you familiar with Chia Seeds? They are the The Buzz word in Super Grain! 

Chia was cultivated by the ancient Aztecs, and was honored as a superfood. Chia is one of the best plant sources of beneficial Omega-3 oils, especially a-linolenic acid (ALA). Scientific Research on Omega-3 and other essential fatty acids (EFA) continues to prove that EFAs support cardiovascular health, comfortable joint mobility, immune system function and overall cellular energy. Chia is often stored for long periods of time as a Survival Food since it does not quickly turn rancid like other sources of Essential Fatty Acids. Chia is high in vitamins and minerals such as magnesium, potassium and phosphorous. It contains many antioxidants, including significant levels of caffeic acids, quercetin and flavonols. Chia is an excellent source of high molecular weight soluble fiber, which supports healthy bowel function.  Looking at the Nutrition Facts and Analysis for chia seeds revealed a glycemic index of 1. That's amazing for a grain!  When Chia is mixed into a liquid, it forms a thick mass due to its high content of beneficial mucilages. This slows the digestion of carbohydrates in the digestive system, leading to a feeling of fullness, and reduces the spike in blood sugar that often accompanies the ingestion of carbohydrates. Chia added to this cookie and others will  add to that full feeling. I love that I only want to eat a couple for a nice filling snack.

                I use sugar in these cookies. You can use 1 cup honey and 1/4 cup water instead, but you will need to increase the boiling time to 6-8 minutes. I also use a healthier oil. Some of these no-bake cookie recipes call for butter. I'm all for using an infused olive oil like  Wild Groves Blood Orange Olive Oil or Flax seed oil and some orange zest would also work.  I personally love the addition of the orange oil. It gives it a light fresh flavor. It's a perfect marriage to the chocolate.{ Big fan.} I use a  Wild Groves Pomegranate Balsamic Vinegar in this recipe to keep the texture nice and caramel like. If you don't use vinegar, the sugars will naturally get crystallized.  That's probably my #1 complaint when it comes to no-bake cookies...the texture is more like a sugar ball than a cookie. The vinegar has helped solve that. 
My Teff and Chia Seed Oatmeal No Bake Cookies
Syrup ingredients:
2 cups sugar
1/4 cup Wild Groves Blood Orange Olive Oil 
1T Lucero Wild Cherry Balsamic Vinegar
3T Honey
1/2 cup water
2tsp vanilla
Dry ingredients:
4 cups quick oats
1 Cup organic cocoa (baking cocoa)
3/4 cup Teff
1/4 cup Chia Seed (Flax seed also works here)


Directions: Lightly oil 2 cookie sheets or line them with wax paper.  In a large bowl, combine the dry ingredients.  In a one gallon pot over medium heat, combine syrup ingredients and boil for 4 minutes stirring constantly. Pour boiling mixture over the dry ingredients and stir until well combined. Allow cooling until you can touch them.  Roll into 1T size balls. Plop onto wax paper and allow to cool completely. Transfer to an airtight container.  (I keep mine in the fridge).  Will yield about 45 cookies. 

There you go. Oh...and be sure to eat them with a big glass of water. There's a lot of fibre in these and I'd hate to see them have a cork-effect on ya instead of what they should do...ya know...Make you healthy and happy. 
Your Friend,
Chef Tess

Mother's Day Cookie Ideas (Thanks Ann Clark Ltd.) And a Giveaway!

It is so good to be Queen!

With Cute Shoes...

...and the right dress.

I have been a big fan of Ann Clark cookie cutters for a couple of years, so when I saw these I was excited to try them out for some Mother's Day cookies! What do you think? Can you just see some sassy shoe cookies with cute bling and a crown with "It's Good To Be Queen" as the theme for the day? I'm ready!  So, to kick off Mother's...well really WOMEN's WEEK...It seemed right to have a giveaway. So, for starters...a great recipe for the cookies. Thanks to my favorite Ann Clark! Love love love the lemon cookies ladies! Mmm. Seriously evil good. I'm going to show off my cookies in the next day or two. Aren't you excited to see what I can do?! 
Ann Clark Lemon Cookies
Makes about 18 cookies
Processing the lemon zest with the sugar helps distribute the lemon flavor.

Process together in a food processor about 15 seconds:
2/3 cup sugar
1 tablespoon freshly grated lemon zest


Beat with an electric mixer
1 cup unsalted butter, softened
Lemon sugar from above
Add and mix:
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Whisk together, then add and beat to incorporate:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350º. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate, if desired,before serving.
Lemon Icing
Melt 4 tablespoons unsalted butter, mix with 3 cups confectioners’ sugar, 4 tablespoons fresh lemon juice, and
a pinch salt until smooth.
Great shapes for Lemon Cookies include the Crown cookie cutter, the High Heel Shoe cookie cutter, and the
Little Black Dress cookie cutter. All are available at  www.annclark.com 
Print this recipe or use a few of the others they have.
 May I recommend: 

Browned Butter Toffee Cookies
Chocolate Cookies
Crispy Rice Cut-Outs
Earl Grey Tea Cookies
Spelt Almond Cookies
Sugar Cookies


I love Ann Clark so much I joined their cookie blog quite some time ago! It's called makemorecookies.com! Ann has been sweet to offer a set of these cookie cutters to one of my readers. So, leave a comment at the end of this post to enter the the giveaway. Share it on Facebook or Twitter to enter a second time.  I'll be giving away a bottle of my Wise Woman of The East Spice Blend to the winner as well!  So it will make for a nice day of baking for a wise and wonderful woman! Winner will be announced Saturday! Smoooches!

Jelly Filled Cookie-Muffins

So, check out my vintage Betty Crocker kids cookbook. I've used it for years. Almost too many years to admit. It's Mix Monday here on the blog. It's the day of the week I try to share some great convenience foods using whole grain food storage to ease the pinch on the wallet. I aim to have a new mix or item made from food storage every Monday. Give or take. Depending on my zany chef-tastic schedule. Smooches! Today we have one! I was talking to my dear sweet friend Verena who is one of the Home school moms who participates in my Chef Tess Bakeroose Kids Cooking Blog and she mentioned she and her family have made cookie muffins for about nine years every Sunday morning! So, I got to thinking that yes, we also do something similar. We add some jam to ours but this is not new. A cookie-muffin is basically a muffin top. It's a muffin batter made using a little less liquid. Well, the muffin recipe I originally gleaned this idea from was found in my vintage kids cookbook. Thanks to the Flip-Pal™ Mobile Scanner it will be artistically converted into some kind of kitchen craft.
In the meantime, cookie muffins must happen! I must share the joy and convenience of these little love buttons. Mmmm. Love buttons. These are moist and chewy. They're loaded with wholesome goodness, no additives or colors, or junk. Simply put...they are the best of all things organic. Homemade...and very inexpensive to make. You will need the homemade baking mix made with whole wheat pastry flour. I mill my own flour, but don't feel like you have to do so. There are some amazing whole grain flours out there.
Chef Tess' Jam-Filled Cookie-Muffins

1 cup homemade baking mix
2 cups low fat organic granola ( my granola--Home-Spun Breakfast Cereal)
2 tsp vanilla
1/2 cup honey or agave nectar
1/2 cup milk or buttermilk
sugar free jam of your choice

Pre-heat oven to 375 degrees.
Directions: Combine all ingredients except jam until just mixed. Lightly spray a cookie sheet with non-stick coating. scoop 1/3 cup cookie batter onto cookie sheet, about 1 inch apart in a mound. With your finger, hallow out a hole in the center, being careful not to go all the way through the dough. Dot a tsp or two of jam in the hole. Continue until all the piles of dough have a dot of jam in the middle. Bake 12-15 minutes, until lightly brown.

We keep these in our cookie tin and the kids grab them as a snack. Mr. Putt-Putt likes the because they...how do I put this..."Keep him regular". Not that any of you needed to know that little tid-bit. But...there it is.

There you go! Make some regular cookie muffins. Smoooches!

Flip-Pal™ Mobile Scanner Blog Hop Week # 2---How to Make Retro-Love-Bubble-Cookie Tins

Grandma B made the best chocolate chip cookies I can remember. She loved the same man her entire life. He loved her back.

I'm pretty sure I could have been born in 1935 and been a happy girl. I love "vintage stuff". I'm a sentimental chick(emphasis on the mental). So, my husband proposing marriage in an antique store 15 years ago, doesn't seem so odd weird now huh? Humor me. I know I'm off my nut a bit. Today's kitchen craft project will not, by any far stretch, seem like anything from 2011. It will in fact be a vintage love bubble. "Lucy...I'm home!"

Love bubbles. Yes. "Love bubble" is a reference to an incandescently happy place somewhere in the early days of my life and forever encapsulated in a sea of glass...right? The term "Love bubble" does not...most definitely, ardently... not...refer to a local house of ill repute. Just so we're clear. This is a family friendly blog. This is my family. In a love bubble...on a cookie tin...in my kitchen.

There may also be a love bubble lunch pail. Grandma's Cookies are a full meal. Ask Bill Cosby. Wait...his was chocolate cake.

How did I do it?

Glass with a family picture in it? Grandma's recipe in it?

First, let me tell you how this Scan Your Heart out blog hop works. I, along with 6 other creative designers across the country will create 6 clever projects for 6 weeks using the Flip-Pal™ mobile scanner! It's an honor to be part of this adventure I can tell you right now. I've been giddy for a month! The best part is the makers of the Flip-Pal™ Mobile Scanner will be giving away a scanner a week to a reader! Please register for a chance to win your own Flip-Pal™ mobile scanner by leaving a comment Here. I want everyone to have one of these.

Special thanks to the The Flip-Pal™ mobile scanner team leader Kathy Peterson.
Kathy Peterson is a Design Expert, Best Selling Author, TV corespondent on LIFETIME TV, Product Developer/Licensor and Master Gardener.

I'm honored to be part of this group for dang sure!

This is how it works on stuff. Things that are normally hard to scan or something you just don't have near a computer scanner...can be scanned into the mobile unit.

This includes the ability to do the amazing scan of the "cherished token of a woman's affection". Everyone...meet my grandma's chocolate chip cookie recipe card. She was old school. It was not weird to her to type the recipe on a card using a typewriter and ink paper-stuff...put it in a plastic sleeve...and use it. Use it until it was loved to death. That's how it was and nobody ever thought it was odd. I never thought the day would come that instead of seeing her smiling tender face and grasping her old wooden spoons with my tiny little fingers, that I would only have this tattered card left to remind me of those moments. I kept it tucked away in my cedar chest (yes I have a cedar chest for my keepsakes). I'm old school in spirit...see. I kept the card...along with her purple gingham apron hidden in a safe place. Until now...

Hello. Two sided.

Now...it will be able to be framed and put in the kitchen for my children to enjoy. The tradition of love will continue. I also have a very limited number of pictures with grandma and grandpa. My grandpa was named Elmo. He really didn't like the whole "tickle me Elmo" doll thing. I thought those were creepy...like clowns. I digress. So, Grandpa Elmo loved one woman and his family with a tender heart...his entire life. Fondest memory of him...when he would take me to the University drama classes as a little girl. I was eight or nine years old. It was rare to have time alone with him. there it was...Just me and him in a root-beer brown 1975 Chevy Nova...with two nickles, masking-taped to my class folder if I needed to call him. He'd walk me to the door, make sure I was safe...and then wait for me in the hall. What an angel of a man. Now you all know where my father the master gardener (aka The Pansy Man) got his sweet disposition. So...I scanned this picture of my grandparents from one of the few I had.

Then I wanted of course to make something super-di-dooooper cuti-pie-tastic to have in the kitchen to remind me of the love I so much cherish. I started with the picture frame that matches my kitchen polk-i-dots. Prited the recipe card on photo paper and framed it. Simple stuff...but I wanted just a glimple of it. Not the full picture. I'm again, a little off. So, there it is. Proof that I like a lot of things "a little off".

Bubbles.

I took the pictures I scanned and cut them to size of these glass floral decorative disk things. Is that the technical name for them?

It's a friendship stone. Let's blow on it and make a wish...zoooOOooohhh...Dude. Wipe the slobber off your screen.

To apply the pictured I used a dot of this Weldbond glue. It worked great. I took this picture before I realized I needed about 1/10th that amount. Just a small film of glue on the flat side of the stone.

Then turn the picture onto the glue. Like gum in a cheap theater...but nice to see. It smells better too (not that I'm telling you to sniff glue).

I almost can't breath when I think of this being in my kitchen...I'm so full of joy my eyes are getting misted. Or maybe it's my jeans getting tighter at the thought of the cookies...on my thighs.
Attach the love bubbles to a vintage cookie tin of your choice. Super glue is good. I chose this one because I took it on Fox 10 the first time I was on the show with my kids a year and a half ago...and it is in a way a great tribute to my loving grandpa who took me to the drama classes...and a grandma who cooked with me. It just seemed right. It also seemed right to go ahead and make the cookies.
Like a blessing from above... (pling...pling...harp music...pling...pling...)

They might even make it into the cookie tin...if you hide them there before the kids get home from school. Oh dang. Better yet...have them on the table with a glass of ice cold milk...and a real cloth napkin.

There you go. Vintage love bubble cookie tins!

Now hop over to the other gals in the design team and see what else crafty-cool is being made today on the The Flip-Pal™ mobile scanner. Don't forget to enter the drawing for a free scanner of your own Here.

Kathy Peterson is a Design Expert, Best Selling Author, TV corespondent on LIFETIME TV, Product Developer/Licensor and Master Gardener.

Linda Peterson is a wonderful multi-talented designer of jewelry and mixed media projects!
Chef Stephanie Petersen baker, food display artist, and cooking instructor.
Christy Tomlinsonis a fabulous paper and mixed media artist and more!
Amy Andersonis a delightfully talented decoupage queen, knitter and loves to sew!
Melissa Langer is a fun and energetic pug artist. Her art is all about crocheting and painting pugs!
Pat Sloan is a very talented designer and quilting expert!

More Edible Ornaments for Tree and Chef Tess on Fox 10

Well, in the morning we'll be heading over to the Fox 10 studio here in Phoenix wearing our cute little homemade aprons. This will be yet another an amazing segment on Edible Stained Glass Gingerbread Ornaments , other edible ornaments...and of course the Super Cute Recycled Jean Apron Tutorial . Fox 10 will have the pdf version of the jean apron tutorial available for download directly from their website following the segment. Of course at that time I will publish the link. Just know that the segment will air Thursday morning at 8:45 AM.

In the meantime, I thought I'd share what else we've been hanging from our tree. Well...a sneak peek. We have a lot more to do in the days ahead. My boys are so excited for winter break and the chance to make more goodies. We started with a few for the actual show:

Chocolate covered pretzels are always super popular at our house. They're even more popular hanging on the tree. Why is that? Oh...it's the crushed peppermint candies.

We string them on a nice piece of yarn from Cussing Granny's stash. She has more yarn than any granny on earth should mortally be aloud to stash. I'm just saying...there's not enough time on earth to ever use it all. Ever.

When we string them, we tie a little single knot around each one. It's a really cool way to space them on the string.

We've made some more of the stained glass cookies. We added some shimmer though. What do you think? Aren't they just simple elegant?

I made the dough loops a little bigger so we didn't have to use string or hooks to hang them from the tree.

Oh...we also used the painted dough technique to add some simple fast touches of charm. This one is my favorite.

Simple last one for the day...shimmering pink stars. Why? I don't know. I guess because I don't have boys and I needed something girlie to go on the tree for all the nieces that come over. I can't let them suffer. No...let auntie Tess spoil you little cuties.

The paint is edible as always.

Again, the soft gel paste food coloring by Americolor. I got it at Michael's for just over a dollar a bottle. Not bad for how cool it looks on cakes, pastries, cookies and breads. Shameless product plug. I don't even work for them.

Oh...and the edible pearl dust...

It makes my heart sing. Might I add. Wilton. By the cake decorating stuff at most craft stores.

Paint it on your cookies. Oooo. Ahhhh.

There you go. Some fun ideas for edible ornaments. More to come in the next few days. Remember to watch Fox 10 on Thursday morning! Oh...and also remember to sign up for the Bread or Cinnamon Roll Free Class Giveaway! last entry will be taken Midnight Thursday and winner announced Friday morning. I'm excited to see who it will be!

Edible Stained Glass Gingerbread Ornaments

I don't want to freak anyone out...but these are so easy to make it's almost scary.

We've been making some Edible Stained Glass Gingerbread Ornaments today in preparation for the next segment I'll be doing on Fox 10 this upcoming week with the kids. I first saw these Stained-Glass Ornaments on Epicurious.com.

Stained-Glass Ornaments

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter, at room temperature
1/2 cup firmly packed dark brown sugar (I used white sugar)
3/4 cup unsulfured molasses ( I used maple syrup)
1/3 cup water
6 ounces translucent hard candies in colors of choice, crushed (in a food processor)

Preparation1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

2. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour mixture until a soft dough forms.

3. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.

4. Preheat the oven to 350°F. Line cookie sheets with parchment paper.

5. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter. Gently trace the design of your choice onto the prepared cookie sheets (a wooden spoon handle or chopstick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.

6. Sprinkle the inside of each design with the crushed candies, dividing the candies evenly among the outlined designs and creating an even layer.

7. Bake in the center of the oven or until the edges of the cookies are golden and the candy has melted, 6 to 9 minutes. Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the parchment away from the cookies and transfer to the racks to cool completely.

Cookie Exchange Tip:
To make this cookie into a tree ornament, attach a loop made from the dough to the top of each cookie before baking. After the cookie is baked, thread a piece of ribbon through the loop and tie the ribbon in a bow. To make these ornaments at a party, prepare the cardboard patterns in advance.

There you go. I'll add more pictures soon on the process, but couldn't resist sharing the recipe quickly.

Three Extra Moist Buttermilk Holiday Cookie Mixes

Cookie dough is the devil. I've decided. Having cookie mix may be just as evil. So, I've found a solution...giving the cookie mix away. I'm not baking ten sheets of cookies for neighbors and friends that will most likely end up in my mouth. No way! I got smart a few years back and making mixes saved us a lot of money at Christmas. As every dollar counts this time of year, this will be my gift to you. The recipes. I trust that most of my readers have skill enough to make this work. So Welcome! Take them. Don't send me any. My job is to bless you with goodies. Speaking of blessing people with goodies...have you entered My Bread or Cinnamon Roll Free Class Giveaway! ? Pop on over and sign up. I'm giving away a cooking class (150$ value) to one lucky person in the Phoenix area and 1 bottle of my Wise Woman of the East spice blend to two of my "out of town" readers. Sign up on this link Here.

Now to the cookie dough! Welcome once again to mix making Monday! I'm excited to share some awesome cookie mixes that we have been working on here at the Petersen house. It's really quite cruel how I've shamelessly been flaunting cookies all over the house for a week on end. Dangerous for my jeans too. I've been changing a few of the ingredients in my Holiday Cookie Mixes to add to the texture and moisture of the finished cookies. I had such great feedback last year at this time when I introduced the original Holiday Cookie Mix recipes that I knew we needed more. More improved is good right? So, let me tell y'all that the the genius ingredient is the addition of pudding in the mix. Wow does it ever make a difference on the moisture of the cookie. The other genius ingredient is the use of buttermilk powder. It's not pronounced, but a very subtle amazing change. What I've ended up with is a cookie mix that Ace begs me to make. He's not a sweets-eatin' kind of guy either...so this is huge.

Chef Tess' Extra Moist Buttermilk Cookie Mix

9 cups all purpose flour (whole wheat works, but be sure it is soft wheat or pastry flour)
1 1/2 cup buttermilk powder (instant milk is okay too)
1 1/2 cup Homemade Instant Pudding Mix or you can use Honeyville Vanilla Pudding
3T baking soda
1 T salt
2T vanilla or LorAnn Princess emulsion
2 cups butter or shortening (I use Spectrum Organic)
3 cups sugar (you can use spenda spoon able instead)

Softened butter in a very large bowl, electric mixers are amazing for making mixes, I highly recommend using one. Add the sugar and vanilla (I also love brandy, rum, nut flavors...)and cream well. In a separate large bowl combine the dry ingredients. Gradually add the dry ingredients into the butter mixture. If done correctly it will look like a course cornmeal.


This mix will make 20 cups of cookie mix. I use 2 cups of mix per gourmet mix. Most often I will put 2 cup portions in storage size zip bags. This mix will make 10 bags of plain sugar cookie mix.

 

The baking directions for basic Buttermilk Sugar Cookies:
In a large bowl, combine the cookie mix, 2 egg and 1/4 cup oil. Drop by rounded Tablespoon onto cookie sheet, 1 1/2 inches apart. Bake 375 degrees 10-12 minutes. You may sprinkle with sugar or funky cool nubby things. You know...have fun. Also, if you would prefer to do a roll out sugar cookie from the mix, use only 1 egg 1/4 cup oil or melted butter and chill the dough 30 minutes before rolling out 1/4 inch on lightly floured counter top. Bake 375 degrees 10-12 minutes, depending on the size of the cookies



One of Ace's worst weaknesses on earth...macadamia nut and white chocolate chip cookies. Slightly undercooked so they're still gooey and he'll sell his immortal soul for a nibble. Really.
Adding a little lime zest to the mix and some coconut...and he was in hog-man heaven.

White Chocolate Macadamia nut Coconut-Lime Verbena cookie Mix

2 cups buttermilk cookie mix

1/2 cup macadamia nuts

1 cup white chocolate chips

1/2 cup coconut flakes

2 tsp lime zest (fine grated, dehydrated 24 hours in a dry room)

Combine the zest with the cookie mix. Put in the bottom of a quart seal able mason jar. Top with macadamia nuts, chocolate and coconut layers. Seal tightly.

To bake: Pre-heat oven to 375 degrees. Combine cookie mix with 1/4 cup melted butter and 2 egg until well combined. Place one inch balls of dough on cookie sheet and bake 8-10 minutes.

Time for the peanut butter Toffee Crunch Cookies to get an update.

For Peanut Butter Toffee Crunch Cookie Mix:
2 cups basic Buttermilk cookie mix
1/4 cup peanut butter
1/4 cup Heath bar toffee bits

Combine well. Put in a quart size storage bag.

Baking directions:
Pre-heat oven to 375 degrees. In a medium size bowl combine 2 cups of the peanut butter cookie mix with 2 egg and 1/4 cup melted butter. Mix until well combined. Drop by Tablespoon on ungreased cookie sheets, 1 inch apart. Yield 1 dozen cookies Bake 8-10 minutes until golden brown.

One of my favorite holiday cookies is the dark chocolate orange oatmeal cookies.

Dark Chocolate Orange Oatmeal Cookie Mix:
In quart size bag:
2 cups buttermilk cookie mix
1 cup rolled oats (or rolled 7 grain cereal)
1 cup chocolate chips (60% cocoa or higher)
2 tsp dry orange zest

Put 2 cups of the cookie mix on the bottom of a quart size mason jar. Add a layer of oats. A layer of chocolate chips and the orange zest. Seal tightly.

To bake:
Combine cookie mix with 1/2 cup water 1/4 cup melted butter and 1 egg. Drop by rounded Tablespoon on ungreased cookie sheet and bake at 375 degrees 10-12 minutes

There you go. Happy Holidays to you!