Makes 2 dozen
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup toasted wheat germ
1 cup quick-cooking oatmeal
1/2 cup dried cherries
1/2 cup golden raisins (sultanas)
2/3 cup sweetened flaked coconut
Wash and thoroughly dry a 1-quart wide-mouth canning jar. Add the ingredients to the jar one at a time in the order listed (beginning with flour and ending with coconut), pressing firmly with a flat-bottom glass or some other tamper after each addition. Be sure to make the layers as level as possible.
Secure the lid and decorate as desired. Attach the following instructions for making the cookies. Store at room temperature and use within a few months for best quality.
Oatmeal Fruit Cookies
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Place all of the jar ingredients in a medium bowl and stir until well combined. Set aside.
Place the butter, milk, egg and vanilla extract in a large bowl and cream with an electric mixer set on low speed, or with a fork. Add the dry ingredients to the butter mixture, and blend with mixer set on low speed or with a spoon until well-combined.
Drop the dough by heaping teaspoonsful onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until light brown. Allow to cool for 5 minutes on the baking sheet. Transfer to wire racks and cool completely.
Serve immediately or store in an airtight container for up to 2 weeks.