Yield: 100 Servings
|4 \N||Extra large eggs|
|1½ cup||Shortening (I use a combination of butter and margerine)|
|½ cup||Firmly packed brown sugar|
|½ cup||Granulated sugar|
|2 cups||Milk (may use soured milk or buttermilk)|
|4 cups||Flour (up to)|
|6 teaspoons||Baking powder|
|3 cups||Quick cooking rolled oats (up to)|
|1 teaspoon||Pure vanilla|
|2 cups||Dark raisins; softened in boiling water|
|2 cups||Chopped walnuts; chocolate chips or butterscotch chips (optional)|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .