| 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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