Oatmeal cookies #4

100 Servings

Ingredients

QuantityIngredient
4Extra large eggs
cupShortening (I use a combination of butter and margerine)
½cupFirmly packed brown sugar
½cupGranulated sugar
2cupsMilk (may use soured milk or buttermilk)
4cupsFlour (up to)
6teaspoonsBaking powder
3cupsQuick cooking rolled oats (up to)
5tablespoonsCinnamon
½teaspoonCloves
½teaspoonNutmeg
½teaspoonAllspice
1teaspoonPure vanilla
2cupsDark raisins; softened in boiling water
2cupsChopped walnuts; chocolate chips or butterscotch chips (optional)

Directions

From: dmferrell@...

Date: Thu, 23 Jun 1994 23:30:02 GMT To soften the raisins, pour boiling water over them, add a tsp of baking soda, stir and let sit until ready to use. To sour milk, add 1 tsp of vinegar for each cup of milk and stir. Set aside until ready to use.

Cream the shortening until fluffy. Add the sugar and cream again. Add the eggs one a time, creaming well after each addition. Add the spices and vanilla and mix well. Add the flour, baking powder, oats and milk alternating between each ingredient. You can substitute the raisin water for the milk if you want.

Drain the raisins well and mix into the cookie dough. Add anything else you want. Drop by large teaspoonful onto a lightly greased cookie sheet.

Bake at 375 degrees for about 10-12 minutes--until golden on bottom and dry on top. Makes about 8-10 dozen depending on the size. Enjoy.

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