Kairos Prison Ministry of Idaho
Kairos Prison Ministry of Idaho:
Monday, February 19, 2018
Listen, Listen, Love, Love
You can make Kairos Cookies!
(All home made PLEASE)

 Cookie Guidelines

  • On Thursday evening, cookies go with coffee and other beverages to soften the first tense minutes of the meeting between resident participants and team members.
  • Cookies are available to the participants every day, all day, in the community room.
  • On Saturday, forgiveness day, Kairos participants learn about forgiving themselves, asking for and accepting God’s forgiveness and forgiving others. They each get an extra dozen cookies to give to another inmate or corrections officer against whom they bear a grudge or from whom they desire forgiveness for something.
  • Cookies are provided to the security stations, break rooms and staff offices as a way of thanking the corrections officers and other staff for assisting Kairos and let them know that they too are loved by the Lord.
  • On Saturday of the weekend all inmates not participating in the Kairos weekend receive a dozen cookies. By this time everyone in the institution knows that something really special is happening inside the walls.


Cookie Preparation
The types of cookies that are generally acceptable are:  Oatmeal, Peanut Butter, Molasses, Chocolate Chip, Ginger and Sugar.

Approximate Size - 2 - 2 1/2 inches


Cookies should be between 2 inches and 2-1/2 inches in diameter and not more than 1/2 inch thick. They must be round and not square. Uniform size and shape are important so as to treat all recipients equally.  A dozen huge cookies given to one person when the next gets a dozen small cookies tends to place a value of worth or power that is not intended.

Cooking Hint: Use recipes and cooking times for softer, sturdy cookies; crispy cookies can crumble during handling. Delicate, pretty cookies will crumble to dust; chewy cookies and brownies tend to end up as a single large featureless lump. If cookies are coming out too flat, add some flour to the dough. If you use your own recipe, use shortening not margarine because this freezes much better. Butter flavored Crisco works best. We have found a #30 or #40 cookie scoop (or OXO 1-1/4 inch ice cream scoop) works best to keep the cookies an even size and thickness.


ISCI Institution Restrictions:

                        * No icing
                        * No loose sugar topping
                        * No fruit (raisins are OK to add)
                        * No candy
                        * No poppy seeds (shows positive drug results)
                        * No cookie bars or brownies.
                        * Only put cookies in the zip top bag.  Do not add, poems, cardboard, paper plates, etc.


Raisins, M&Ms, chocolate chips and nuts may be added to the recipes if you like.

The Key Ingredient: Prayer
Pray individually or as a family over the ingredients before and during mixing.
Pray over the cookies as you drop them onto the cookie sheets and bake them.
Ask God to use your cookies as a source of His love to shine on the prisoners and staff on the Kairos weekend.
Pray that each cookie brings the inmate, officer or warden who eats it closer to God. We want every person to become part of the family of God.
Packing the Cookies

Cool and freeze cookies BEFORE packaging so they don’t stick together. Having no more than three layers in the bag seems to take away from the crumbling due to handling. Try to count your cookies carefully so that we don't have to re-bag them. Any bag with other than one dozen cookies needs to be marked. Please make sure the bags are the quart size flat zip top type bags. Label each bag with the cookie type inside if they are not chocolate chip. Freeze all cookies if they are not going to be used within 3 days.

Getting the Cookies to the Prison
Please deliver the cookies to the designated team member or church pickup point on the date scheduled for cookie pickup.  This may be up to a few weeks before the start of the weekend.  Cookies are stored frozen until the weekend when they are used.
Cookie Recipes  

Chocolate Chip

(a preferred recipe - about 12 dozen)

3 cups flour
2 teaspoons baking soda
2 teaspoons salt
2 cups buttered flavored Crisco
2 cups packed brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
4 eggs
4 cups rolled oats
2 - 12-oz packages semi-sweet chocolate chips



Blend flour, soda and salt - set aside. Cream shortening, both sugars and vanilla. Add eggs and beat. Add flour mixture and rolled oats. Fold in chocolate chips. Drop onto ungreased baking sheet by rounded teaspoon. Bake at 350° for 8 to 10 minutes. Remove from cookie sheet; cool completely and freeze before packaging in zip top freezer bags (quart size only), 1 dozen to a bag.

Oatmeal Cookies

(Makes about 10 dozen)

2 1/2 cups granulated sugar
2 1/2 cups packed brown sugar
3 cups butter flavored Crisco
2 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
2 1/2 teaspoons vanilla or cinnamon
5 eggs
7 1/2 cups quick cooking oats
5 cups all-purpose flour
Add raisins if you like
Heat oven to 350°.  Mix all ingredients except oatmeal and flour.  Stir in oats and flour.  Drop dough by rounded teaspoonfuls about  2 inches apart onto greased cookie sheet.  Bake about 10 minutes until light brown.  Remove from cookie sheet. Cool completely and freeze before packaging in ziploc freezer bags (quart size works best), 1 dozen to a bag.  If these cookies spread too much, add extra flour.

 Chewy Oatmeal

3/4 cup butter flavor Crisco
1-1/4¼ cup firmly packed brown sugar
1 egg
1/3 cup milk
1-1/2 teaspoon vanilla
3 cups quick cooking oats
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon 

Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl. Mix at medium speed until well blended. Combine oats, flour, salt, baking soda and cinnamon in a separate bowl, mix well. Add to Crisco/sugar mixture until just blended. Drop rounded tablespoons of dough onto cookie sheet. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Makes 2-1/2 dozen cookies. 

Chocolate Chip (Version 2) 
 3/4 cup Crisco shortening
1-1/4 cup firmly packed brown sugar
2 tablespoons milk
1 teaspoon vanilla
1 egg
1-3/4 cup all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
Combine shortening, sugar, milk and vanilla in a large bowl, mix until well blended. Add egg and mix well. In a separate bowl combine flour, salt and baking soda, mix well. Add to shortening/sugar mixture until well blended. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Makes 3 dozen cookies. 

Molasses Cookies 
3/4 cup margarine or shortening
1 cup granulated sugar
1 egg
4 tablespoons molasses
1 teaspoon cinnamon
1 teaspoon ginger
2 cups flour
2 teaspoons baking soda
In a large bowl, cream margarine or shortening with sugar. Add egg and blend. Add molasses and spices; mix well. Add flour and baking soda and blend. Chill dough 30 minutes or overnight (covered tightly). Shape dough into small balls and place 2-inches apart on ungreased cookie sheet. Bake at 325 degrees for 10-12 minutes. Remove from oven and cool on wire racks. Makes 2 1/2 dozen.

 Sugar Cookies
1 cup margarine (or butter); (2 sticks) at-room temperature
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar

Beat together margarine, oil, granulated sugar, powdered sugar, eggs and vanilla. Sift together flour, salt, baking soda and cream of tartar. Add dry ingredients to margarine mixture. Drop from a teaspoon onto greased cookie sheet. Bake at 350 degrees until cookies are light brown around the edges, about 8 to 10 minutes (watch closely; cookies will be dry if they get too brown).  Makes approximately 5 dozen.