CHOCOLATE CHIP COOKIES
1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup white sugar
2 cups semisweet chocolate chips
1/2 cup brown sugar
Combine the flour, baking soda, white sugar and the chocolate chips. Place 1/2 of the mixture in a clean, wide mouth quart sized canning jar and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with lid and material, then tie a ribbon around lid.
Attach a card with the following directions:
Empty contents of jar into bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet and bake in a preheated 375 degrees F (190 degrees C) oven for 8-10 minutes.
M&M COOKIES
1 1/4 cups white sugar
1 1/4 cups M & M's
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Mix together flour, baking soda and baking powder. Layer ingredients in jar in order given in a 1 quart "wide mouth" canning jar. Add the flour mixture last. It will be a tight fit when you add the flour mixture so be sure to pack everything down firmly. Cover with lid and material, then tie a ribbon around lid.
Attach a card with the following directions:
Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
Add 1/2 cup margarine or butter softened at room temperature. DO NOT USE DIET MARGARINE Mix in 1 egg, slightly beaten, and 1 teaspoon vanilla.
Mix until completely blended. You will need to finish mixing with your hands.
Shape into balls the size of walnuts and place on a parchment lined cookie sheet 2 inches apart. DO NOT USE WAXED PAPER.
Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are slightly browned. Cool on cookie sheet for about 5 minutes then remove to wire racks to finish cooling. Makes 2 1/2 dozen cookies.
GINGERBREAD COOKIES
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the spices. In a one-quart, wide-mouth canning jar layer the ingredients starting with the flour baking powder mixture then the brown sugar and finally the flour and spice mixture. Cover the lid with a piece of material and tie a ribbon around the top with a cookie cutter attached to the ribbon.
Attach a card with the following directions:
Empty contents of jar into a large mixing bowl. Blend together well.
Add 1/2 cup softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Mix until completely blended. Dough will be very stiff so you may need to use your hands. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees F
Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart.
Bake for 10 to 12 minutes. Decorate as desired.
CHOCOLATE CHIP COOKIES 
