Yield: 48 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Vegetable oil |
| 1 cup | Brown sugar; firmly packed |
| ½ cup | Sugar |
| 2 \N | Eggs |
| 2 teaspoons | Vanilla extract |
| 1½ cup | Rolled oats |
| 1½ cup | Oat bran |
| 1 cup | Flour |
| ½ teaspoon | Salt |
| ½ teaspoon | Baking soda |
| 1 cup | Raisins; OR semisweet chocolate chips |
| ½ cup | Chopped walnuts; OR chopped pecans |
1. Beat together oil, sugar, eggs and vanilla. Add oats, oat bran, flour, salt and baking soda. Stir to mix well.
2. Add raisins [or chocolate chips] and nuts, and blend evenly.
3. Drop by tablespoonfuls onto an ungreased cookie sheet.
4. Bake for 12 to 15 minutes at 350 F (180 C); the cookies should not brown very much. Remove to a wire rack to cool.
Makes 4 dozen cookies.
NOTES : If spicy cookies are desired, add 1 teaspoon (5 mL) cinnamon, ½ teaspoon cloves, and ½ teaspoon allspice to dry ingredients. Make sure the vegetable oil is fresh and mild. [I would use a newly opened bottle of canola oil.] Formatted in MasterCook 4 by Ellen Pickett <ellen@...> January 1999.
Recipe by: The Best of Pantry (Harrowsmith), p. 189 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Jul 7, 1999, converted by MM_Buster v2.0l.