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CHOCOLATE CHIP/CHOCOLATE COVERED RAISIN




Source of Recipe


My files


Recipe Introduction


BEFORE YOU START:

Just a few hints for success:
Always sterilize your jars first and make sure they are completely dry. Use wide-mouth quart jars.

Canning jars work fine but if you care to be a little fancier, quart
sized decorative jars can be used.

The first ingredient in the recipe always goes in first, followed by
the rest of the ingredients in order. Make sure each layer is packed
down before adding the next one. Sometimes static electricity will
make cocoa dust stick to the insides of the jar. If this happens, wipe
the sides with a paper towel before adding the next ingredient.

If there should be space left at the top of the jar before putting the
lid on, fill the space with extra nuts or chocolate chips or enough
plastic wrap to keep the ingredients in place when the lid is sealed.

After filling the jar and putting the top on, use pinking shears to
cut a circle of pretty cloth 2 1/2" larger in diameter then the lid.
Hold the cloth in place with a rubber band then tie a ribbon around
the rubber band and attach the recipe.




List of Ingredients





3/4 cup sugar
1/2 cup packed brown sugar
1 cup Raisinettes (chocolate covered raisins)
1/2 cup Guittard milk chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 wide mouth quart jar (sterilized and dry)


Recipe



Sift the flour, baking powder, and salt together in a separate bowl.

Layer the ingredients in the jar in the order given; pressing each
layer firmly in place before adding the next ingredient.

RECIPE TO ATTACH TO JAR:
Empty cookie mix into a large mixing bowl and stir to combine.
Add 1/2 cup softened butter or margarine, 1 beaten egg, and
1 tsp. vanilla; mixing until completely blended. Shape heaping
teaspoonfuls of dough into balls and place 2" apart on a lightly
greased cookie sheet. Bake at 375* for 13-15 minutes.
Cool 5 minutes on cookie sheet and remove to wire rack to cool
completely. Makes 2 1/2 dozen cookies.