M & M's Gift Jar Cookie Mix
Contributed by: NAPSA
In Baking, "M" Can Mean More Color And More Fun (NAPSA) - This season, a snack food that's blasted off on the Space Shuttle and gone into battle
with soldiers during World War II can make a colorful addition to sweet treats for every kind of celebration.
These candy-coated chocolate morsels add excitement to favorite recipes as a
scrumptious part of irresistible cookies, decadent desserts and easy-to-make treats just for kids.
"M&M's"¨ Chocolate Mini Baking Bits were first introduced in 1992, and have since become a popular addition to a variety of recipes.
A delightful recipe booklet is now available, providing dozens of possibilities for the tiny treats, from Chocolate & Malt Bars to Peanut Butter Mini Muffins, from Edible Easter
Baskets to "Easier Than Pie" Pretzel Sticks.
For a unique gift, consider this recipe for an unusual "cookie jar." It allows you to
supply the ingredients and the jar, and let the recipient do the baking. It's a colorful, homemade present that's a fun surprise at any time of the year-a tasty way to show someone how much you care.
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1 cup "M&M's" Chocolate Mini Baking Bits, divided
- 1/2 cup raisins
- 3/4 cup firmly packed light brown sugar
- 1 1/4 cups uncooked quick oats
Directions:
In medium bowl, combine flour, baking soda, salt and cinnamon. In 1-quart clear glass jar with
tight-fitting, resealable lid, layer flour mixture, walnuts, 1/2 cup "M&M's" Chocolate Mini
Baking Bits, raisins, brown sugar, remaining Baking Bits and oats. Seal jar; wrap decoratively.
Give jar as a gift with the following instructions: Preheat oven to 350 F. Lightly grease
cookie sheets; set aside. In large bowl beat 3/4 cup (1 1/2 sticks) butter, 1 large egg and 3/4
teaspoon vanilla extract until well blended. Stir in contents of jar until well blended. Roll into
1-inch balls and place about 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes.
Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in tightly covered
container.
Serving Size: Makes 4 dozen cookies
