Oatmeal Cookie Mix (in a jar)

It is just past Thanksgiving, and this has been the best holiday season I have had in years. I was excited about cooking Thanksgiving dinner. I looked forward to spending time with my family. I have had fun Christmas shopping, and my decorations are more beautiful than ever.

There is no doubt that my 2-year-old grandson has helped with this delightful feeling. He has already helped decorate four trees, sings Jingle Bells quite frequently, and will walk around saying, “Ho-ho-ho Merry Christmas” just because. His attitude is contagious! And this could be a lesson to me! 

I have done most of the Christmas shopping that I will do. If you are like me, you struggle with thoughtful gift ideas for those in your life that you want to recognize for all the things they do that make your life easier. 

This oatmeal cookie mix is a long-time favorite of mine. It is easy to assemble, easy for the recipient to prepare, and the cookies are delicious! They have the perfect mix of spices and they are chewy and delicious! If you don’t like raisins substitute chocolate chips, nuts, dried cranberries, M&M’s…whatever you like. Do NOT overbake these cookies! They should look a little undercooked when you take them out of the oven. After they cool they will be PERFECT!

An assembly line works best whether you make the jars alone or have help from family and friends. Just have your jars ready with stations for each ingredient. Make sure you pack down each layer and finish off your jars with some pretty ribbon, and remember to attach the directions.

Oatmeal Cookie Mix (in a jar)

Ingredients

• 3/4 cup light brown sugar

• 1/2 cup granulated sugar

• 3/4 cup raisins

• 1 cup rolled oats

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

Instructions

• Pack each layer down.

• Attach these directions to the jar: Empty cookie mix in a large mixing bowl. Stir to combine. Add 3/4 c. softened butter, 1 slightly beaten egg and 1 tsp. vanilla; mix until completely blended. Refrigerate for 2 hours. Drop by tablespoonfuls, 2 inches apart onto a lightly greased cookie sheet. Bake at 350 degrees for 8 – 10 minutes or until edges just begin to lightly brown. DO NOT OVERBAKE! Cool 5 minutes on cookie sheet; remove to wire racks and cool completely.

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