SPECIAL BUTTERSCOTCH CHIP COOKIES
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans
Layer the ingredients in the order given in a one quart wide mouth canning jar.
Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar.
Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric.
Place the fabric over the wide mouth lid and rim and secure with a rubber band.
Tie on a raffia or ribbon bow to cover the rubber band.
Attach a label to the jar with the following instructions:
Special Butterscotch Chip Cookies
1 jar cookie mix
1/2 cup of butter or margarine
1/2 teaspoon of vanilla
Empty jar of cookie mix into a large mixing bowl.
Add butter or margarine, egg and vanilla.
Use hands to mix the wet and dry ingredients together.
When completely blended, roll into large walnut sized balls.
Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball.
Bake at 350 degrees in a preheated oven for 8-10 minutes.
Makes 2 dozen.