PEANUT BUTTER COOKIE MIX

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1 OATMEAL-RAISIN COOKIE MIX 1 1/4 cups all-purpose flour 2 teaspoon baking powder 1/4 teaspoon salt 1 cup quick-cooking oats 1 cup raisins 2 cup flaked coconut 2 cup firmly packed brown sugar 2 cup granulated sugar In a small bowl, combine flour, baking powder, and salt; stir until well blended. Spoon flour mixture into a wide-mouth 1 quart jar with lid. Layer oats, raisins, coconut, brown sugar, and granulated sugar into jar. Cover with lid. Give with baking instructions. Yield: about 4 cups cookie mix TO BAKE: Preheat oven to 350E. Pour cookie mix into a large bowl and stir until ingredients are well blended. In a small bowl, combine 1/3 cup vegetable oil and 2 eggs; beat until blended. Add oil mixture to dry ingredients; stir until a soft dough forms. Drop teaspoonfuls of dough 2" apart onto a greased baking sheet or shape dough into 1" balls and roll in granulated sugar. Place balls 2" inches apart on a greased baking sheet; flatten with bottom of a glass dipped in granulated sugar. Bake 8 to 10 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool. Store in an airtight container. Yield: about 4 dozen cookies PEANUT BUTTER COOKIE MIX 1 cup firmly packed dark brown sugar 1 2 cups firmly packed powdered sugar {Clean inside of jar with a dry paper towel after this layer} 1 2 cups flour mixed with 1 tsp. baking powder and 1/4 tsp. salt Layer ingredients in order given in a 1 quart Awide canning jar. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit. Instructions to attach to Jar: Empty jar of cookie mix into large mixing bowl, Use your hands to thoroughly blend mix. Add: 1 stick butter or margarine, softened at room temp. DO NOT USE DIET MARGARINE, 2 cup creamy peanut butter, 1 egg, slightly beaten, 1 tsp. vanilla. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut sized balls and place 2" apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER, press balls down with a fork. Bake at 350E for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

2 BROWNIE MIX 2 1/4 cups sugar 2/3 cup cocoa powder {clean inside of jar with a paper towel after this layer} 3/4 cup chopped pecans 1 1/4 cups flour mixed with 1 tsp. baking powder and 1 tsp. salt Layer ingredients in order given in a 1 quart Awide canning jar. Press each layer firmly in place before adding next ingredient. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1 2 sticks butter or margarine, not diet, melted. 4 eggs, slightly beaten. Mix until completely blended. Spread batter in a sprayed 9" X 13" baking pan. Bake at 350E for 30 minutes. Cool completely in pan. Cut into 2" squares. Makes 2 dozen brownies. ORANGE SLICE COOKIE MIX 3/4 cup white sugar 2 cup packed brown sugar 1 3/4 cup self-rising flour 1 2 cups orange slice candies, quartered (10 oz. pkg.) Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer firmly in place. Add the orange slice candies last. It will be a tight fit. Directions: Remove orange slice candy and set aside. Empty remaining cookie mix into large mixing bowl. Add 1 egg slightly beaten and 1 teaspoon vanilla and 2 cup margarine. Mix until blended. Add orange slice candy. Shape into balls. Place 2" apart on sprayed baking sheets. Bake at 375E for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Makes 2 2 dozen.

3 HOLIDAY M & M=s COOKIE MIX 1 1/4 cups sugar 1 1/4 cups M & M candies (use red and green for Christmas) 2 cups flour mixed with 2 tsp. baking soda and 2 tsp. baking powder Layer ingredients in order given in 1 quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient. Attach this to the jar... M & M=s Cookies Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 2 cup (1 stick) butter or margarine, not diet, very soft. 1 egg, slightly beaten. 1 tsp. vanilla (optional). Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2" apart on sprayed baking sheets. Bake at 375E for 12 to 14 minutes, until edges are lightly browned. Makes 2 2 dozen cookies. BUTTERSCOTCH BROWNIE MIX 2 cup firmly packed flaked coconut 3/4 cup chopped pecans 2 cups firmly packed brown sugar 2 cups flour mixed with 1 2 Tbsp. baking powder and 1/4 tsp. salt 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... Butterscotch Brownies Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 3/4 cup ( 1 2 sticks) butter or margarine, not diet, very soft. 2 eggs, slightly beaten, 2 tsp. vanilla (optional). Mix until completely blended. Spread batter into a sprayed 9" X 13" metal pan. Bake at 375E for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 2 inch squares. Makes 2 dozen brownies.

4 PEANUT BUTTER CUP COOKIE MIX 3/4 cup sugar 2 cup firmly packed dark brown sugar 1 1/3 cups flour mixed with 1 teaspoon baking powder and 2 teaspoon baking soda 8 large {0.7 oz.} peanut butter cups candies cut into pieces Layer ingredients in order given in a 1 quart Awide canning jar. Press each layer firmly in place. It will be a tight fit. Attach to Jar: Peanut Butter Cup Cookies: Remove peanut butter cups from jar. Set aside. Empty remaining cookie mix into large mixing bowl. Use your hands to throughly blend mix. Add 1 stick butter or margarine, softened at room temp. DO NOT USE DIET MARGARINE, 1 egg, slightly beaten, 1 tsp. vanilla. Mix until completely blended. You will need to finish mixing with your hands. Mix in peanut butter cups. Shape into walnut sized balls. Place 2" apart on sprayed cookie sheets. Bake at 375E 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 2 dozen cookies. VANILLA AND CHOCOLATE CHIP COOKIE MIX 1 cup sugar 2 cup milk chocolate chips 2 cup vanilla chips (like chocolate chips but vanilla) 1 cup chocolate chips (this is a 6 oz. bag) 2 cups flour mixed with 1 tsp. baking soda Layer ingredients in order given in a 1 quart Awide canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1 stick butter or margarine, not diet, very soft 2 eggs, slightly beaten 2 tsp. vanilla (optional) Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. The dough is very sticky. Place 2" apart on sprayed baking sheets. Bake at 350E for 15 to 18 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 2 2 dozen cookies.

5 POTATO CHIP COOKIE MIX 1 cup sugar 1 2 cups crushed potato chips (crush then measure) 2/3 cup chopped pecans 2 2 cups flour mixed with 1 tsp. baking powder Layer ingredients in order given in a 1 quart Awide canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 2 sticks butter or margarine, not diet, very soft 1 tsp. vanilla (optional) (These cookies don=t require an egg.) Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2" apart on sprayed baking sheets. Flatten with your fingertips. Bake at 350E for 14 to 18 minutes until edges are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 2 dozen cookies. BEST EVER CHOCOLATE CHIP 1 2/3 cups all-purpose flour 3/4 teaspoon baking soda 2 cup white sugar 2 cups semisweet chocolate chips 2 cup brown sugar Combine the flour, baking soda, white sugar and the chocolate chips. Place 2 of the mixture in a clean quart sized glass jar and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid. Attach an index card with the following directions: Empty contents of jar into bowl. In separate bowl combine 3/4 cup of butter, 1 2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet and bake in a preheated 375E oven for 8-10 minutes. Give the jar of dry ingredients and the index card to a friend. Makes 2 dozen.

6 GOURMET COOKIE MIX 1 cup all-purpose flour 2 tsp. baking powder 2 tsp. baking soda 1 1/4 cup rolled oats 1 (5.5 oz) milk chocolate bar 2 cup white sugar 2 cup brown sugar 2 cup chocolate chips 2 cup chopped nuts, your choice (optional) With wire whisk, mix flour, baking powder, and baking soda. Pour into jar and pack down level with heavy object. In a blender on the mix setting process oatmeal. 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: Preheat oven to 375E. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 2 cup margarine or butter, cream well. Add 1 egg and 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. LAYERED DRY COOKIE MIX 2 cup margarine 1 2 cups graham cracker crumbs 1 14 oz. can condensed milk 6 oz. semisweet chocolate morsels 6 oz. butterscotch morsels 1 cup coconut 2 cup walnuts or pecans quart size canning jar Layer ingredients in a quart sized canning jar in the following order: Walnuts or pecans, butterscotch morsels, semisweet chocolate morsels, coconut, graham cracker crumbs, place lid on jar and cut a piece of fabric large enough to come down over lid and secure with a rubber band. Use pinking shears to cut fabric for a pretty edging. Attach the directions for baking the cookies on a pretty paper with a the following directions: Melt 2 cup of butter. Add top layer of graham cracker crumbs. Pat evenly in bottom of an ungreased 13"X9"X2" baking pan. Sprinkle the remaining layered ingredients into crumb mixture and spread even with spoon. Pour 14 oz. can sweetened condensed milk evenly over all. Bake at 350E for 30 minutes; cool. Cut into bars. Makes about 36 bars.

7 PECAN CHEWIES COOKIE MIX 2 cup sugar 2 cup firmly packed brown sugar 1 1/4 cup old fashioned oats 3/4 cup finely chopped pecans 1 cup crisp rice cereal 3/4 cup flour mixed with 2 tsp. baking soda and 2 tsp. baking powder Layer ingredients in order given in a 1 quart Awide canning jar. Press each layer firmly in place before adding next ingredient. Empty jar of cookie mix into large mixing bowl. Use your hand to thoroughly blend mix. Add: 1 stick butter or margarine, not diet, very soft 1 egg, slightly beaten 1 tsp. vanilla (optional) Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2" apart on sprayed baking sheets. Bake at 350E for 10 to 12 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 3 dozen cookies. BLARNEY STONES COOKIE MIX 1 cup sugar 3/4 cup golden raisins 1 2 cups salted peanuts 1 3/4 cups flour mixed with 1 tsp baking soda and 1 tsp allspice Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the next ingredient. Directions: Empty jar into large mixing bowl, use your hands to thoroughly mix. Add 1 2 sticks soft butter, 2 eggs slightly beaten and 1 2 tsp vanilla (optional). Mix until completely blendedbyou will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2" apart on sprayed cookies sheets. Bake 375E for 9-11 minutes till edges are lightly brownedb-cool 5 minutes on baking sheet and remove cookies to racks to cool completely. Makes 3 2 dozen cookies.

8 TRAIL COOKIE MIX 2 cup firmly packed dark brown sugar 2 cup sugar 3/4 cup wheat germ 1/3 cup quick oats 1 cup raisins 1/3 cup firmly packed flaked coconut 2 cup flour mixed with 1 tsp. baking powder Layer ingredients in order given in a quart wide mouth canning jar. Press each layer firmly in place, it will be a tight fit. Attach to jar: Empty jar of cookie mix into mixing bowl. Use your hands to thoroughly blend mix. Add: 1 stick butter or margarine, softened at room temp. {Don=t use Diet Margarine} 1 egg, slightly beaten 1 teaspoon vanilla Mix until completely blended. You will need to finish mixing with your hands. Shape into walnut sized balls and place 2 inches apart on a sprayed cookies sheets. Bake at 350E 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 2 dozen cookies. WHITE CHOCOLATE MACADAMIA NUT COOKIE MIX 2 cup chopped macadamia nuts {to cut cost you could use half chopped almonds} 3 (1.4 oz.) white chocolate candy bars, coarsely chopped (press this layer down very hard in a the jar) 2 cups flour mixed with 2 teaspoon baking soda and 2 teaspoon baking powder 1 1/4 cups sugar Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place (use the bottom of a small clean juice glass and press each layer firmly in place) Attach to jar: Empty cookie mix into large mixing bowl. Use you hands to thoroughly blend mix. Add: 1 stick butter or margarine softened at room temp. (Don=t use diet margarine) 1 egg slightly beaten, 1 tsp. vanilla. Mix until completely blended. Mix with your hands. It will take a while to mix into a smooth dough. Shape into walnut sized balls. Place 2" apart on sprayed cookie sheets. Bake at 375E for minutes. Cool. Makes 2 2 dozen cookies.

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