3/4 cup white sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Mix together the flour, baking powder and baking soda; set aside. Layer ingredients in order given in a quart size wide mouth canning jar. Press each layer firmly in place, packing down after adding each ingredient. Add flour mixture last.

Attach instructions to the jar:
Chocolate Covered Raisin Cookies
Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened (do not use diet margarine). Add 1 egg, slightly beaten and 1 teaspoon vanilla. Mix until completely blended.
Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER.
Bake at 375 degrees F 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Tip: It looks nice if you cut a piece of fabric a little larger than the lid with crimping shears. Then you can tie a pretty ribbon around the lid and attach the instructions to the ribbon.