Oatmeal Raisin Cookies Recipe
Ingredients
| Eggs | 3 , beaten | |
| Raisins | 1 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Shortening | 1 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Granulated sugar | 1 Cup (16 tbs) | |
| Flour | 37258 Cup (596128 tbs) | |
| Salt | 1 Teaspoon | |
| Soda | 2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Oatmeal | 2 Cup (32 tbs) | |
| Nuts | 1⁄2 Cup (8 tbs), chopped |
Directions
Combine eggs, raisins and vanilla.
Let mixture stand for 1 hour or more.
Thoroughly cream together shortening, brown and white sugar.
Sift flour, salt, soda, and cinnamon.
Mix well; blend in egg/raisin mixture, oats, and nuts.
Roll the dough into balls, the size of a large walnut; roll the balls in a cinnamon-sugar mixture (1 teaspoon cinnamon mixed with 1 cup sugar).
Place on cookie sheet about 3 inches apart.
Bake at 350 degrees for 10-12 minutes or until lightly browned.
Remove from oven and let cool a few minutes before removing from cookie sheet.
These will keep several weeks, stored in a tightly covered container.
Put waxed paper between layers of cookies.
Let cool completely before closing container.
Let mixture stand for 1 hour or more.
Thoroughly cream together shortening, brown and white sugar.
Sift flour, salt, soda, and cinnamon.
Mix well; blend in egg/raisin mixture, oats, and nuts.
Roll the dough into balls, the size of a large walnut; roll the balls in a cinnamon-sugar mixture (1 teaspoon cinnamon mixed with 1 cup sugar).
Place on cookie sheet about 3 inches apart.
Bake at 350 degrees for 10-12 minutes or until lightly browned.
Remove from oven and let cool a few minutes before removing from cookie sheet.
These will keep several weeks, stored in a tightly covered container.
Put waxed paper between layers of cookies.
Let cool completely before closing container.
Chef
