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1 cup all-purpose flour
1-1/4 cups rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 (5.5 ounce) milk chocolate bar
1 cup white sugar
1 cup brown sugar
1 cup chopped nuts
1 cup chocolate chips
Whisk together: flour, baking soda and powder. Pour into the jar and pack down level with a heavy object. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top. Use scissors to cut a nine inch diameter circle from the fabric of your choice. Center the fabric circle over the lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
( Makes about 3 1/2 cups )
Don't make the jar too far in advance, as it stays fresh 10 - 12 weeks.
Attach a card with the following directions:
Preheat oven to 375 degrees. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl. Add 1 cup of margarine or butter and cream well. Add 1 egg and 1/2 teaspoon vanilla. Mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll into walnut-sized balls and place on a slightly greased cookie sheet two inches apart. Bake for 8-10 minutes. (Yield: 3 dozen cookies)
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