1 1/2 c Vegetable shortening 1 1/2 Teaspoons salt (decrease!)
1 1/2 c Granulated sugar 1 1/2 Teaspoons baking soda
1 1/2 c Packed brown sugar 4 1/2 c Rolled oats, uncooked
3 Whole smilin’ eggs 3/4 c Chopped nuts
1 1/2 Teaspoons vanilla extract 3/4 c Raisins
1 3/4 c All-purpose flour
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 1/4 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)
Yields
144 servings