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.
1Prepare the Recipe in a Jar:
In the bottom of a wide mouth quart canning jar place oatmeal and flour
2In 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.
3Place raisins in a small sandwich baggie. Twist the baggie tight and place baggie of ingredients into the jar.
5To 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
6Preheat oven 350 Degrees. Drop cookie dough from spoon on cookie sheet. Bake 11-13 minutes until lightly brown on the bottom of the cookie.