3/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1 3/4 cups flour mixed with 1 teaspoon baking
powder and 1/2 teaspoon baking soda
Layer ingredients in order given in a 1-quart wide mouth canning jar. Press each layer firmly in place making sure you pack it down well before you add the flour mixture. It will be a tight fit.
Attach these instructions to the jar:
Chocolate Covered Raisin Cookies
Contents of jar
1/4 cup (1 stick) butter or margarine, softened
to room temperature
1 egg, slightly beaten
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
Empty cookie mix into large mixing bowl, mixing thoroughly.
Add butter or margarine, egg and vanilla extract. Mix until completely blended. You may have to use your hands. Shape into walnut-size balls. Place 2 inches apart on prepared cookie sheet.
Bake for 13 to 15 minutes until tops are very lightly browned. Cool for 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Yields 2 1/2 dozen cookies.