Applesauce Cookies Mix in a Jar

1 cup brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 cup raisins
3/4 cup chopped nuts

Combine flour, salt, cinnamon and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down.

Personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

Print out the following instructions on a gift card and tape the card to the jar:

Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg and 1/2 cup applesauce and beat until mixed. Stir in the ingredients from this jar until well combined.

Drop teaspoons of dough on a greased cookie sheet.

Bake for 8 - 12 minutes at 350 degrees F.

Blarney Stones Cookie Mix

1 cup sugar
3/4 cup golden raisins
1 1/2 cups salted peanuts
1 3/4 cups flour
1 tsp. baking soda
1 tsp. allspice

Combine the flour with the baking soda and allspice. Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach this to the Jar: Blarney Stones Cookies

Makes 3 1/2 dozen cookies

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft, 2 eggs, slightly beaten 1 1/2 tsp. vanilla (opt.)

Mix until completely blended. You will need to finish mixing with your hands.

Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets.

Bake at 375 degrees F for 9 to 11 minutes until edges are lightly browned. Cool 5 minutes on baking sheet.

Butterfinger Cookie Mix in a Jar

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon powdered vanilla
1 teaspoon baking soda

Combine all ingredients in a bowl, making sure there are no lumps in the brown sugar. Store in an airtight container.

If giving as a gift, attaching the following instructions:

Butterfinger Cookies

1 cup unsalted butter
1 large egg
1 cup Butterfinger bar, broken into pieces
Contents of jar or tin

Preheat oven to 350 degrees F.

Beat butter until smooth with electric mixer. Add egg, and beat until combined. Add Butterfinger pieces, contents of the jar or tin, and blend on low.

Form cookies into 1 1/2-inch balls and place 2 inches apart on an ungreased cookie sheet.

Bake for 10 to 12 minutes until edges are golden. Remove from oven; let rest 2 minutes, then transfer to a wire rack to cool.

Makes 3 dozen cookies.

Butterscotch Chip Cookies in a Jar

1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans

Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.

Attach a card to the ribbon or raffia with the following mixing and baking

Directions: Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.

Makes 2 dozen.

Candy Cookie Mix

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour

Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container

Attach this to the Jar:
Candy Cookies
Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks)

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an un-greased cookie sheet.

Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.

Chewy Butterscotch Nut Bars in a Jar

1/2 cup butterscotch chips
1/2 cup pecan pieces or coarsely chopped pecans, toasted and cooled completely
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix (like Pioneer)
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired.

Note: To toast pecans, place in a microwave-safe dish and microwave on High for 4 to 5 minutes, stirring every minute.

After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Make a gift card with baking instructions to attach as follows:
To make Chewy Butterscotch Nut Bars in a Jar: Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon vanilla. Press into an 8x8x2-inch baking pan coated with cooking spray. Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set.

Yield: Makes 16 bars.

Chewy Coconut Almond Bar Mix

1 C. shredded coconut
1/2 C. sliced almonds toasted and cooled completely
1/2 C. packed dark brown sugar
1 C. buttermilk biscuit and baking mix
1/2 C. packed light brown sugar
1 C. buttermilk biscuit and baking mix

Layer ingredients in a 1 quart jar.

Attach a Gift/Directions Card: In a large bowl combine 1/2 c. butter, melted; 1 egg, 1 tsp vanilla and contents of jar. Press into a greased 8 x 8-inch pan.

Bake at 350  F. for 20-25 min. Makes 16 bar cookies.

Chewy Coconut Almond Cookies

1 cup shredded coconut
1/2 cup sliced almonds, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

Instructions for layering ingredients:

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar

Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.

Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Make a gift card to attach as follows: "Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until cookies are light golden brown.
Makes 2-1/2 dozen cookies

Substitute almond extract for vanilla in cookies containing almonds.

"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8x8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set

Makes 16 bar cookies."

Chocolate Chip Cookie Mix

1/2 cup sugar
1/2 cup chopped nuts
1 cup chocolate chips
1 cup packed brown sugar
2-1/4 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended.

Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet.

Bake at 350º for 13 to 15 minutes. Cool 10 minutes on baking sheet. Remove to wire racks to cool completely. These cookies will firm up when completely cooled.

Yield: 3 dozen.

Chocolate Cookie Mix

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dark brown sugar
1/2 cup white sugar
1/4 cup cocoa
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips

Combine all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a 1 quart wide mouth canning jar, layer dark brown sugar, white sugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly before you add flour mixture, it will be a snug fit.


Attach a tag with the following instructions:

Chocolate Cookie Mix in a Jar:

Preheat oven to 350 degrees F (175 degrees C)

Empty cookie mix into large bowl. Thoroughly blend mixture with hands. Mix in 3/4 cup softened butter or margarine, 1 egg, slightly beaten, and 1 teaspoon vanilla.

Shape into walnut size balls, and place 2 inches apart on a parchment lined baking sheet.

Bake for 11 to 13 minutes. Cool 5 minutes on baking sheet, then move to wire racks.

YIELD: 3 Dozen

Chocolate Cranberry Cookies

Layer the following ingredients in order in a wide mouth quart size canning jar:

3/4 cup sugar
1/3 cup cocoa powder (clean inside of jar with tissue after this layer)
1/2 cup brown sugar (pack firmly)
1 1/2 cup dried cranberries
1 cup chocolate chips or shaved summer coatings
1 3/4 cup flour + 1 tsp. baking powder + 1/2 tsp baking soda (mixed)

Remember to press firmly between each layer. Place lid and ring onto jar. The recipe attached should read as follows:

Empty jar of cookie mix into large mixing bowl.
Add 1 1/2 stick butter or margarine, 1 egg, and 1 tsp. vanilla.
Mix until completely blended.
Shape into balls and place 2" apart on sprayed baking sheets.
Bake at 375 degrees for 13-15 minutes.
Makes 2 1/2 dozen cookies

Chocolate Lover's Cookies in a Jar

1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.

Instructions to place on gift card attached to jar:

Chocolate Lover's Cookies

Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until cookies are light golden brown.

Makes 2 1/2 dozen cookies.

Chunky Chocolate Cookie Mix

3/4 c. firmly packed dark brown sugar
1/2 c. sugar
1/4 c. cocoa powder (clean inside of jar with dry paper towel after this layer)
1/2 c. chopped pecans
1 c. jumbo chocolate chip morsels
1 3/4 c. flour mixed with
1 t. baking soda,
1 t. baking powder AND
1/4 t. salt

Layer ingredients in order in a 1 quart wide mouth canning jar.
Make sure you pack all down firmly before adding the flour mixture. It will be a tight fit.

Instructions to attach to jar:

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

2. Add:
1 1/2 sticks butter or margarine, softened at room temperature
1 egg, slightly beaten
1 t. vanilla

3. Mix until completely blended. The dough is sticky, so you will need to finish mixing with your hands.

4. Shape into walnut size balls and place 2 " apart on parchment lined baking sheet (my daughter just sprayed it with PAM... She didn't have a clue what parchment was!)

5. Bake at 350 degrees for 11 - 13 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.

Makes 3 dozen cookies.

Cinnamon Bar Cookie Mix

1 cup sugar
2 cups sifted flour
1 1/2 tablespoons ground cinnamon
1 teaspoon salt
1 1/2 cups chopped walnuts

Use a 1 quart wide mouthed jar. Mix the sugar, flour, cinnamon and salt together and pour in the jar. Place the nut into a resealable bag and place on top of mix. Seal, decorate and attach the recipe tag.

Cinnamon Bar Cookies
You will need:
1 c. butter, (2 sticks)
1 egg, yolk separated from white

Preheat oven to 325 F. Grease and flour a 15 1/2x10 1/2x1" baking pan. Beat the butter and egg yolk together.

Remove the nut bag from the jar and set aside. Add the jar ingredients to the butter mixture and mix well. Press the batter into the pan.

Beat the egg white until foamy and spread sparingly over top of the batter. Sprinkle the nuts on top and press on.

Bake for 30 minutes. Cut into bars.

Makes 48.

Cornflake Cookies

1 1/4 cups white sugar
1/4 teaspoon salt
2 1/2 cups coconut
1 1/2 cups corn flake cereal

Place sugar and salt in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down (put cornflakes in last and don't crunch them down!). Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

Instructions the jar:

Whip 3 egg whites until stiff. Add 1/2 teaspoon of vanilla extract. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on an ungreased cookie sheet. Bake for 15 minutes at 325 degrees F.

Craisins Cookie Mix in a Jar

2/3 cup sweetened dried cranberries (Craisins)
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

Instructions for layering ingredients:

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar

Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.

Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Make a gift card to attach as follows: "Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until cookies are light golden brown.
Makes 2-1/2 dozen cookies

Substitute almond extract for vanilla in cookies containing almonds.

"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8x8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set

Makes 16 bar cookies."

Cranberry Hootycreeks

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.

Attach a tag with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.

In a medium bowl, cream together: 1/2 cup butter or margarine, softened, 1 egg, and 1 teaspoon of vanilla until fluffy.

Add the entire jar of ingredients and mix together by hand until well blended.

Drop by heaping spoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, until edges start to brown. Cool on baking sheets or remove to cool on wire racks.

Makes 18 cookies.

Crunchy Toffee Cookies

2/3 cup toffee chips
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

Instructions for layering ingredients:

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar

Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.

Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Make a gift card to attach as follows: "Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until cookies are light golden brown.
Makes 2-1/2 dozen cookies

Substitute almond extract for vanilla in cookies containing almonds.

"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8x8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set

Makes 16 bar cookies."

Dreamsicle Cookie Mix

1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips
1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet.

Bake at 375º for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely.

Yield: 2½ dozen.

Gift Giving Orange Cookie Mix

1 1/2 cups brown sugar
1 Tbsp. dried grated orange rind
1 teaspoon vanilla extract
3 teaspoons baking powder
3 1/4 cups all-purpose flour

Combine flour, baking powder and orange rind - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

ADD THE FOLLOWING INSTRUCTIONS ON A GIFT CARD AND ATTACH TO JAR:

To make Orange Cookies:
Whip 1 cup of butter or shortening until light and fluffy. Add 2 eggs, 1/2 cup sour cream and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 12 minutes at 350 degrees F. You can ice these with a thin icing made of 1 cup icing sugar and enough orange juice to make the icing spreadable.

Gingerbread Cookies in a Jar

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice

Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the spices. In a one-quart, wide-mouth canning jar layer the ingredients starting with the flour baking powder mixture then the brown sugar and finally the flour and spice mixture.

Attach a card to the jar with the following directions:
Gingerbread Cookies

Empty contents of jar into a large mixing bowl. Blend together well.

Add 1/2 cup softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Mix until completely blended. Dough will be very stiff so you may need to use your hands. Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart.

Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Decorate as desired.

Makes 18 cookies.

Gourmet Cookie Mix in a Jar

1 cup all-purpose flour
1/2 c white sugar
1/2 tsp. baking powder
1/2 c brown sugar
1/2 tsp. baking soda
1/2 c chopped nuts, your choice
1-1/4 c rolled oats
1/2 c chocolate chips
1 (5.5 ounce) milk chocolate bar

With wire whisk, mix flour, baking powder, and baking soda. Pour into jar and pack down level with heavy object. Mix oatmeal in a blender.

Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down.

Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top. Use scissors to cut a nine-inch-diameter circle from the 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:

Gourmet Cookies

Preheat oven to 375. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll into walnut-sized balls, place on slightly greased cookie sheet two inches apart.

Bake for 8-10 minutes.

Yield: 3 dozen

Gumdrop Cookie Mix in a Jar

1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup lightly packed brown sugar
3/4 cup granulated sugar
1 1/2 cups (10 ounces) spiced gum drops, cut into pieces

Combine flour, baking powder and baking soda, and add to the jar. Add the brown sugar, and press down gently to form a layer.

Combine the granulated sugar and the gum drops to coat the cut pieces of the candy with sugar, to prevent the candy from clumping together. Add them to the jar.

Seal the jar, and store in a cool, dry place, away from a heat source.

Attach the following instructions to a gift tag:

Gumdrop Cookies

1/2 cup softened butter or margarine
1 egg, slightly beaten
1 teaspoon vanilla extract
Contents of jar

Remove gum drops from the jar, and set aside. Empty remaining cookie mix into a large mixing bowl, and stir to combine. Add butter or margarine, egg and vanilla extract. Mix until completely blended. Add the gum drops, and mix gently. Shape into walnut-size balls, and place 2 inches apart on prepared cookie sheets. Bake at 375 degrees F for 12 to 14 minutes, until edges are lightly browned.

Cool 5 minutes on baking sheet, then remove cookies, and put on baking racks to finish cooling.

Makes 2 1/2 dozen cookies.

M&M Oatmeal Bars in a Jar

1/2 C. old-fashioned oats
1/2 C. mini M&M's candies
1/2 C. light brown sugar, packed*
1 C. buttermilk biscuit baking mix
1/2 C. dark brown sugar, packed*
1 C. buttermilk biscuit baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with oats. If there is any space left after adding the last ingredient, add more M&M candies to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover the lid. Place fabric over lid; secure in place with ribbon of raffia. Decorate as desired.

Make gift card to attach as follows:
M&M OATMEAL BARS

Preheat oven to 350ºF.

Empty contents of jar into medium bowl. Stir in:
1/2 C. (1 stick) butter or margarine, melted
1 large egg
1 tsp. vanilla extract

Press into an 8-inch square baking pan coated with cooking spray. Bake for 18 to 22 minutes, or until bars are light golden brown and center is almost set.

Makes 16 bars.

*After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Oatmeal Cookie Mix

1 cup brown sugar
1/3 cup sugar
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups quick rolled oats

In large bowl, combine all and store in airtight container. Good placed in cellophane bag, and placed in a sun-tea jar for later use.

Oatmeal Cookies (4 dozen): 1 1/4 cup butter softened, 1 egg, 1 tsp vanilla, 1 package oatmeal cookie mix. Preheat oven to 375ºF.

In large bowl of electric mixer, cream the butter, egg and vanilla. Add the cookie mix and stir until the mixture is well blended. Drop the cookies by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 8-9 minutes. Cool 1 minutes and then remove to wire racks to cool.

Oatmeal Fruit Cookies in a Jar

1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup wheat germ
1 cup quick cooking oats
1/2 cup dried cherries
1/2 cup golden raisins
2/3 cup flaked coconut
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Mix the flour, baking soda and salt together. Starting with the brown sugar layer the ingredients in a 1 liter sized glass jar in the order given. Ending with the flour mixture.

Attach a card with the following directions:
Oatmeal Fruit Cookies

Preheat the oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper.

Empty the contents of the jar into a large bowl. Using a wooden spoon blend the mixture until well combined.

Using you hands work in 1/2 cup softened butter or margarine until the mixture resembles coarse crumbs.

Beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk. Still using your hands or a wooden spoon blend the egg mixture into the dough until well combined.

Drop teaspoon sized mounds 2 inches apart onto the prepared baking sheet.

Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned. Place cookies on a rack to finish cooling. Makes approximately 2 dozen cookies.

Oatmeal Raisin Spice Cookie Mix

3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. baking soda
and 1/2 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet.

Bake at 350º for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely.

Yield: 3 dozen.

Outrageous Oatmeal Raisin Cookies

1/3 cup raisins
1/3 cup chopped walnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

Instructions for layering ingredients:

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar

Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.

Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Make a gift card to attach as follows: "Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until cookies are light golden brown.
Makes 2-1/2 dozen cookies

Substitute almond extract for vanilla in cookies containing almonds.

"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8x8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set

Makes 16 bar cookies."

Potato Chip Cookie Mix in a Jar

1 cup white sugar
1 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 1/2 cups all-purpose flour
1 teaspoon baking powder

In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient.

Decorate the jar and attach a tag with the following directions:
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Add: 2 sticks butter, softened and 1 teaspoon vanilla. Mix until blended completely. Shape into balls the size of walnuts. Flatten.

Bake at 350 degrees F (175 degrees C) for 14 to 18 minutes until edges are very lightly browned. Cool 5 minutes on the cookie sheets. Remove cookies to wire racks to cool completely.

Makes 2 1/2 dozen cookies.

Raisin Crunch Cookie Mix

1/2 cup sugar
1/2 cup raisins
1-1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick oats
1-1/4 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet.

Bake at 350º for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely.

Yield: 3 to 4 dozen.

Russian Teacakes Cookie Mix in a Jar

1/2 cup confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans

Combine the confectioners' sugar and flour and place into a 1-quart canning jar. Put the chopped pecans on top.

Include the following instructions with the jar:

Russian Teacakes
3/4 cup solid shortening
1/4 cup butter or margarine
2 teaspoons vanilla extract
Confectioners' sugar

Preheat the oven to 325 degrees F. Grease cookie sheets.

In a medium bowl, cream together shortening and butter. Stir in vanilla extract. Add the contents of the jar, and mix well. Roll dough into 1-inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar.

Makes 4 dozen.