4 Extra large eggs
1 1/2 c Shortening (I use a
-combination of butter and
-margerine)
1/2 c Firmly packed brown sugar
1/2 c Granulated sugar
2 c Milk (may use soured milk or
-buttermilk)
4 c Flour
5 -(up to)
6 ts Baking powder
3 c Quick cooking rolled oats
4 -(up to)
5 tb Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Allspice
1 ts Pure vanilla
2 c Dark raisins; softened in
-boiling water
2 c Chopped walnuts; chocolate
-chips or butterscotch chips
-(optional)
From: dmferrell@happy.uccs.edu
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.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
100 Servings