Oatmeal Raisin Cookies
|Eggs||3 , beaten|
|Raisins||1 Cup (16 tbs)|
|Shortening||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Oatmeal||2 Cup (32 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
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.