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Oatmeal Raisin Cookie Mix

. . . this is a recipe for a mix that can be stored in the refrigerator and made up later - a great gift idea.

Imperial	Ingredient	Metric
1 cup	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	250 mL
1 tsp.	baking soda	5 mL
1 tsp.	cinnamon	5 mL
1/2 tsp.	nutmeg	2 mL
1/8 tsp.	cloves	0.5 mL
1/2 tsp.	salt	2 mL
1/2 cup	sugar	125 mL
2 cups	ROGERS LARGE FLAKE OATS	500 mL
1/2 cup	brown sugar	125 mL
3/4 cup	raisins	175 mL
1/2 cup	chopped walnuts	125 mL
3/4 cup	butter or margarine	175 mL
1	egg	1
1 tsp.	vanilla	5 mL

Combine first 6 ingredients and set aside. In a 1 quart (1 L) glass container, layer remaining ingredients in the ordered list, packing well between layers. Top with the flour mixture. Cover and store in a cool dry place for up to six months. Yield: 1 batch.

To prepare cookies, preheat oven to 350°F (180°C). Cream butter; add egg and vanilla and beat well.

Add 1 batch cookie mix and stir well. Drop from a teaspoon, 2 " (5 cm) apart, onto greased baking sheets. Bake for 10 - 12 minutes or until golden. Cool for 2 minutes before removing to wire racks.

YIELD: about 60 cookies.

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