Makes about 36 cookies

Makes about 48 cookies

For the jar: Mix together the flour, salt and baking soda. Layer the ingredients in the jar – flour mixture, brown sugar, white sugar, peanut butter cup pieces

For the jar: mix the flour, salt and baking soda together, then layer the flour mixture, sugars and the chocolate chips on top, being sure to pack each layer firmly.

In the jar, mix the flour, baking powder and salt together. Layer the flour mixture, then the sugar in the jar. Be sure to add the sugar as the last layer so it can be separated for the recipe below.

If in jar, mix the flour with the baking soda, baking powder and salt. Layer the ingredients in the jar in this order: flour mixture, brown sugar, sugar, M&M’s. Pack each layer firmly in jar so all the ingredients will fit. Be sure to put the M&M’s on top so they can be separated for the recipe below.

If you put in jar, layer the brownie mix, flour and peanut butter chips, packing each layer. Seal the jar.

MAKES 2 DOZEN COOKIES

The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

Makes 2 Dozen Cookies

The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.

THIRTY 3-INCH COOKIES

If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the related recipe for Thin, Crisp Gingerbread Cookies. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary Don’t overbake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week. If you make gingerbread people, this recipe will make about twenty 3-inch people.