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Cinnamon Oatmeal Cookies

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  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Soda 1 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Egg 1
  Sugar 1 Cup (16 tbs)
  Butter 1⁄3 Cup (5.33 tbs), melted with 1/3 cup lard
  Lard 1⁄3 Cup (5.33 tbs)
  Molasses 2 Tablespoon
  Water 2 Tablespoon
  Large-flake rolled oats 2 Cup (32 tbs) (Regular Variety)
  Chopped raisins 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)

Sift flour, measure and resift 3 times with salt, soda and spices.
Beat egg, add sugar, mix well, then add melted shortenings, molasses and water, and beat vigorously.
Add flour mixture, mix well.
Stir in rolled oats, raisins and pecans thoroughly.
Drop mixture from tablespoon onto lightly greased baking sheet, far enough apart to allow for spreading, or shape with fingers into rounds (about 2 inches in diameter) and flatten to about 1/4 inch thickness with the tines of a fork.
Bake in moderate oven (350° F.) 12 to 15 minutes.
Remove from baking sheet onto a cake rack while slightly warm.
Makes about 4 dozen medium sized cookies.

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