Have You Made Your Own Cookie Mixes For Gifts Yet?

Make a delicious White Chocolate Macadamia Nut Cookie Mix for your child's teacher... whip up an awesome Candy Bar Cookie Mix for that new next-door neighbor... put together a memory-inspiring Oatmeal Raisin Cookie Mix for that 'special someone'. Easy to make and special because they are made by YOU!

These mixes are unique because first, they are made by You, and second, they are layered in the jars and are quite decorative once they have been completed. You can decorate them as the recipes suggest, or use your imagination.

These make wonderful gifts or to welcome a new neighbor into your area. Please remember that the ingredients have been measured to fit exactly into quart sized jars, so please do not vary the measurements. A good source of jars for these recipes, is to wash and save mayonnaise jars. They are the perfect size, and this will be a great way to recycle as well. Enjoy!

Oatmeal-Raisin Cookie Mix:

Mix:
3/4 cup Brown Sugar, packed
1/2 cup Sugar
3/4 cup Raisins
2 cups Rolled Oats
1 cup Flour
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Salt
Add to Mix later:
3/4 cup Butter or Margarine
1 Egg
1 teaspoon Vanilla

Layer mix ingredients in order given in a 1 quart canning jar. It is helpful to tap jar
lightly on a padded surface (towel on counter) as you layer ingredients to make all
ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of
your choice. Center fabric circle over lid and secure with a rubber band. Tie on a
raffia or ribbon bow to cover the rubber band. Attach a card with the following
directions:

Oatmeal Raisin Spice Cookies

Empty jar of cookie mix into large mixing bowl. Stir mix with large wooden spoon
to evenly distribute ingredients. Add 3/4 cup softened butter or margarine. Stir in
one egg and 1 teaspoon of vanilla. Mix until completely blended. Mixture will be
thick, so you may need to use a wooden spoon to finish mixing. Shape into
walnut sized balls and place onto a greased
cookie sheet 2 inches apart. Bake at 350 degrees F for 10 to 12 minutes until
edges are lightly browned. Cool 5 minutes on cookie sheet and then place
cookies on baking racks to finish cooling.
Makes 3 dozen

Candy Bar Cookie Mix

1 cup all-purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1-1/4 cups Rolled Oats
1 single serving size Milk Chocolate Bar (size can vary)
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup chopped Nuts, your choice (optional)
1/2 cup Chocolate Chips

In a large bowl, combine the flour, baking powder and baking soda. Layer ingredients in order given in a quart size canning jar. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Candy Bar Cookies;

Remove chocolate chips and nuts with a large spoon. Empty cookie mix into large mixing bowl. Stir mix with large wooden spoon to evenly distribute ingredients. Add 1/2 cup softened butter or margarine, 1 egg and 1 teaspoon vanilla. Mix until completely blended. Mixture will be thick, so you may need to use a wooden spoon to finish mixing. Shape into walnut sized balls and place onto a greased cookie sheet 2 inches apart. Bake at 375 degrees F for 8 to 10 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet and then place cookies on baking racks to finish cooling.
Makes 3 dozen cookies

White Chocolate Macadamia Nut Cookie Mix:

1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 (1.55 ounce) bars white chocolate, chopped
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Directions
Mix together flour, baking soda and baking powder.
Set aside.
Layer ingredients in order given in a quart sized wide mouth canning jar.
Add the flour mixture last.
Pack down well after each addition.
Write these directions on a pretty piece of card stock and attach to jar with a ribbon:

White Chocolate Macadamia Nut Cookies

1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 1/2 cup butter or margarine, softened at room temp. DO NOT USE DIET MARGARINE. Add in 1 egg slightly beaten and 1 teaspoon of vanilla.
3. Mix until completely blended. You will need to finish mixing with your hands. It will take a while to mix into a smooth dough.
4. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets.
5. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
Makes 2 1/2 dozen cookies.

Peanut Butter Cup Cookie Mix:

3/4 cup white sugar
1/2 cup packed brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cups, cut into 1/2 inch pieces

Mix together the flour, baking powder and baking soda. Set aside.
Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.
Pack down well after each addition.
Write these directions on a pretty piece of card stock and attach to jar with a ribbon:

Peanut Butter Cup Cookies

1. Remove peanut butter cups from jar. Set aside.
2. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla.
4. Mix until completely blended. You will need to finish mixing with your hands.
5. Mix in peanut butter cups.
6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies.