Cream butter and drippings.
Add sugar and cream again.
Add beaten egg, raisins, then soda dissolved in raisin juice.
Add dry ingredients and beat well.
Add more flour if mixture is not thick enough.
Drop on greased cookie sheets by the teaspoon.
Bake at 400\u00b0 for 10 to 12 minutes.
Makes about 3 dozen large cookies.
00b0.
To make Simple Oatmeal Cookies: Mix the flour, baking soda
a little longer for crisp).
Slide cookies off parchment to cooling
ender, about 10 minutes.
Oatmeal Cookies:
Cream butter and brown
ep for six months without refrigeration.
For each batch of cookies
ake in preheated 350F oven for 10 to 12 minutes or
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add flour, baking soda and salt; mix well.
Stir in oats.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute.
Makes 5 dozen 2 1/2-inch cookies.
Nancy's note's on Oatmeal cookies; they are called Melanie's
Mix the cocoa, sugar, milk and margarine; let boil for 1 minute.
Take from heat.
Mix the peanut butter, Quick oatmeal and vanilla.
Mix well.
Drop by teaspoon onto waxed paper.
Let cool.
1) For the oatmeal cookies, preheat oven to 350\u00b0F.
If oatmeal not fine, crush with hands or rolling pin.
Cream together Crisco and sugars. Add eggs, vanilla and salt. Then add dry ingredients, flour and soda slowly and cream together last oatmeal, raisins and pecans.
It's so delicious and awful (wait until you read the ingredients!).
Thank goodness we were biking our way through the San Juan Islands when we found this recipe for a local delicacy at the tourist office in Nanaimo on Vancouver Island.
Cream together sugars and Crisco.
Add eggs.
Add flour, soda, salt and vanilla.
Mix in oatmeal.
Roll dough in wax paper. Chill in freezer.
When ready to bake, slice and bake on ungreased cookie sheet at 375\u00b0 for 11 to 12 minutes.
Great stored in tin for gift.
Cookies are crunchy.
Combine eggs, raisins and vanilla.
COVER AND LET STAND FOR 1 HOUR.
Cream together butter and sugars.
Add flour, salt, cinnamon and soda.
Mix well.
Blend in egg-raisin mixture; oatmeal, wheat germ and chopped nuts.
Dough will be stiff.
With a tablespoon or cookie scoop, scoop out a ball shape amount.
Put on cookie sheet. Press down just a little to flatten dough a little.
Bake at 350 for 10-12 minutes or until lightly browned.
Makes about 6 dozen, depending on the size you make.
*Or use cinnamon and nutmeg for spice cookies and raisins. For chocolate chip cookies, add 2 packages (12 ounces) each and 2 cups chopped nuts.
Spread dry oats on a jelly roll pan and put under the broiler to toast. Stir frequently to brown evenly and watch because they burn quickly. Set toasted oats aside.
Cream together the shortening and the sugars. Add eggs and blend.
Add toasted oats and mix well. Add flour, baking soda, baking powder and salt. Blend.
Drop by large rounded spoonful for man-sized cookies. Bake at 375\u00b0 for about 10 minutes
or until dry. Don't overbake. Bake less time for smaller cookies.
Combine eggs, raisins and vanilla.
Let stand for 1 hour covered in plastic wrap. Do not skip this step because it is the secret for delicious cookies!
Mix the first 4 ingredients and then add flour.
Add soda, salt and oatmeal; mix well.
Bake at 350\u00b0 for 8 to 10 minutes, 12 minutes for really crispy cookies.
o medium and boil mixture for exactly 2 minutes, stirring constantly