| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Whole wheat flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Shortening |
| 1 |
c |
Packed brown sugar |
| 1 |
c |
Granulated sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 2 |
c |
Quick-cooking oats |
| 3/4 |
c |
Chopped dates |
| 1/2 |
c |
Chopped raisins |
| 1/2 |
c |
Chopped pecans |
| 3/4 |
c |
Chocolate bits |
|
|
Coconut, dried apricots, |
|
|
Chopped walnuts, |
|
|
Butterscotch chips, etc. |
INSTRUCTIONS
OPTIONAL
This recipe is from my father-in-law Ed Stang. He just dumped in whatever
goodies are on hand; they always taste great.
Preheat oven to 350°.
In a medium bowl add all-purpose and whole wheat flours, baking powder and
salt. In a large bowl, cream shortening and sugars; blend in eggs and
vanilla. Beat well.
Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate
bits; mix in thoroughly. Dough will be crumbly.
Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape
together. Bake at 350° about 12 minutes or until golden brown. Remove to
rack to cool.
Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA
Randy Shearer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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