| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies, Desserts | 48 | Servings | |
INGREDIENTS
| 3 1/4 | c | Flour |
| 1 | tb | Baking powder |
| 1 1/2 | ts | Ground cinnamon |
| 1 | ts | Salt |
| 1 | ts | Baking soda |
| 2 1/8 | c | Shortening |
| 1 3/4 | c | Brown sugar; packed |
| 1 1/2 | c | Granulated sugar |
| 3 | lg | Eggs |
| 1 | ts | Vanilla extract |
| 4 | c | Rolled oats |
| 2 1/2 | c | Dark raisins |
| 1 | minute. |
INSTRUCTIONS
Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed. Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended, about 2 minutes. Add oats and raisins. Mix until blended, about Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks. Posted to MC-Recipe Digest V1 #210 Date: 21 Aug 96 18:47:41 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM>
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