Food recipes
Chocolate Covered Raisin Cookie Mix in a Jar
Chocolate Covered Raisin Cookie Mix in a Jar Ingredients: sugars, granulated sugars, brown raisins, seeded spartan, real semi-sweet chocolate baking chips, wheat flour, white, all-purpose, unenriched leavening agents,...
Chocolate Covered Raisin Cookie Mix in a Jar
Ingredients:
sugars, granulated
sugars, brown
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
Directions:
Layer ingredients in order given in a quart size wide-mouth canning jar.
Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
Attach these instructions to the jar:
Chocolate covered Raisin Cookies.
Empty cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add: 1 stick butter or margarine, softened at room temp, 1 egg, slightly beaten, and 1 tsp vanilla.
Mix until completely blended.
You will need to finish mixing with your hands.
Shape into walnut sized balls.
Place 2 inches apart on a parchment-lined cookie sheet.
DO NOT USE WAXED PAPER.
Bake at 375F for 13 to 15 minutes until tops are very lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Yield: 2 1/2 dozen cookies.
Ingredients:
sugars, granulated
sugars, brown
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
Directions:
Layer ingredients in order given in a quart size wide-mouth canning jar.
Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
Attach these instructions to the jar:
Chocolate covered Raisin Cookies.
Empty cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add: 1 stick butter or margarine, softened at room temp, 1 egg, slightly beaten, and 1 tsp vanilla.
Mix until completely blended.
You will need to finish mixing with your hands.
Shape into walnut sized balls.
Place 2 inches apart on a parchment-lined cookie sheet.
DO NOT USE WAXED PAPER.
Bake at 375F for 13 to 15 minutes until tops are very lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Yield: 2 1/2 dozen cookies.