OATMEAL CINNAMON COOKIE MIX

3 cups rolled oats
1 cup brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
In a 1 quart jar, layer the ingredients in the following order: half of the oats,
half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon,
put on top of flour, then remaining brown sugar and remaining oats.
Screw on the lid and attach a tag with the following instructions: Preheat the oven
to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, beat 1 1/4
cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy. Stir in the
contents of the jar. Drop cookies by rounded tablespoons 2 inches apart onto the
prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on
cookie sheets for 1 minute before removing to wire racks to cool completely.

OATMEAL CURRANT SPICE COOKIE MIX

3/4 cup packed brown sugar
1/2 cup white sugar
3/4 cup currants
2 cups rolled oats
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set
aside.
Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. It will
be a tight fit, make sure you firmly pack down each layer in place before adding
the flour mixture. Store in a cool dry place away from a heat source so
condensation and clumping does not occur.

Instructions to attach to jar: Oatmeal Currant Spice Cookies 1. Empty jar of cookie
mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup
butter or margarine softened at room temp. DO NOT USE DIET MARGARINE. Stir in one
egg, slightly beaten. Add in 1 teaspoon of vanilla. 3. Mix until completely
blended. You will need to finish mixing with your hands. 4. Shape into balls the
size of walnuts. Place on a parchment lined cookie sheets 2 inches apart. DO NOT
USE WAXED PAPER. 5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes
until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to
baking racks to finish cooling. Makes 3 dozen cookies.