Yield: 144 Servings
|1½ cup||Vegetable shortening|
|1½ cup||Granulated sugar|
|1½ cup||Packed brown sugar|
|3 \N||Whole smilin' eggs|
|1½ \N||Teaspoons vanilla extract|
|1¾ cup||All-purpose flour|
|1½ \N||Teaspoons salt (decrease!)|
|1½ \N||Teaspoons baking soda|
|4½ cup||Rolled oats, uncooked|
|¾ cup||Chopped nuts|
THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, salt and baking soda. Gradually stir flour mixture into egg mixture until blended. Stir in oats, nuts and raisins. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer.
To bake 1 roll, preheat oven to 350 f. Lightly grease 2 large baking sheets; set aside. Cut prepared frozen dough into ¼ inch thick slices. Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set. Cool completely on wire racks.
Use within 6 months. YIELD: 4 rolls of Slice & Bake Oatmeal Cookies or about 12 dozen. (CON IN PART 2)