BLUE RIBBON OATMEAL RAISIN COOKIES
This award winning Oatmeal Raisin Cookie Recipe is made from ingredients stored in a mason jar in food storage and has a 3 year shelf life. The recipe not only won the blue ribbon at the state fair but also won the C & H Sugar award.
Provided by Stacy Nelson
Categories Cookies
Time 20m
Number Of Ingredients 12
Steps:
- 1. Prepare the Recipe in a Jar: In the bottom of a wide mouth quart canning jar place oatmeal and flour
- 2. In a bowl mix sugars, powdered egg, baking soda, baking powder, salt and powdered vanilla. Stir ingredients and place in a small sandwich baggie (use a baggie without a ziplock closure). Twist the baggie tight and place baggie of ingredients into the jar.
- 3. Place raisins in a small sandwich baggie. Twist the baggie tight and place baggie of ingredients into the jar.
- 4. Clean the glass rim of the jar. Seal the jar with a FoodSaver or use an Oxygen Absorber to remove the oxygen from the jar. Place the metal lid on the jar and the metal band. For detailed instructions visit this webpage: http://homemakingdivas.com/mealinjar_intro/. Printable tags for the jars are available. http://homemakingdivas.com/oatmeal_in_jar/
- 5. To make the cookies: Open the jar and remove baggies. Discard the oxygen absorber. Place the baggie of the sugar mixture in a mixing bowl and add 1/2 cup shortening and 1/4 cup water. Mix until creamy. Add the flour/oatmeal ingredients and the baggie of raisins and mix. Note: If the raisins start to get a little bit hard soak them in 1/2 cup of hot water for 5-10 minutes. Drain the water off the raisins before adding them to the cookie
- 6. Preheat oven 350 Degrees. Drop cookie dough from spoon on cookie sheet. Bake 11-13 minutes until lightly brown on the bottom of the cookie.
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