Gorp Good Old Raisins And Peanuts Cookies Recipes

Steps:

• In 7-quart or other large container with cover, mix all ingredients; cover tightly. Store at room temperature.

Steps:

• Mix flax, water, sugar.
• Add to oats, raisins, peanut butter.
• Mix with hands until thick crumbly dough.
• Press into 1/4 cup servings.
• Store in fridge.

Steps:

• 1. Preheat the oven to 350°F. 2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the butter, egg, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork. 4. Add the dry ingredients to the butter mixture, and blend with a mixer set on low speed or with a spoon until well combined. 5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading. 6. Bake for 8 to 10 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. 7. Serve immediately, or store in an airtight container for up to 2 weeks. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/4 cup sugar 1/2 cup brown sugar 3/4 cup chopped unsalted peanuts 3/4 cup dark raisins 1 1/2 cups quick-cooking oatmeal 1/2 tea spoon baking soda 3/4 cup all-purpose flourBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat the oven to 350°F. In a large bowl, cream the butter, egg, and vanilla extract. Add the contents of the jar, and stir until well mixed. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 8 to 10 minutes or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.