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CHERRY CHIP COOKIES




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 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 tsp salt
1 cup quick cooking rolled oats (uncooked)
1/2 cup dried cherries
1/2 cup chopped walnuts
6 oz white chocolate chips (semi-sweet choc chips can be subbed)


Recipe



Place sugar in bottom of a 1 quart jar.
Sift flour, baking powder, baking soda and salt together to make
the second layer.
Add the remaining ingredients in the order given.
If there are any gaps at the top when finished layering, add cherries,
chips or nuts to fill in the space.

Attach these directions:
Cream 1/2 cup butter or margarine in a large bowl, add 1 egg and beat well. Stir in the contents of jar. Drop by teaspoons onto a lightly greased cookie sheet. Bake at 375* 10-12 minutes. Remove to wire rack to cool.
Makes 3 dozen.