| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies, Desserts, Unsubmitted | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 2 | t | Ground cinnamon |
| 2 | t | Ground cloves |
| 2 | t | Ground allspice |
| 1 | t | Ground ginger |
| 1 | c | Butter or margarine |
| softened | ||
| 1 | c | Sugar |
| 1 | c | Firmly packed brown sugar |
| 2 | Eggs | |
| 1 | t | Vanilla extract |
| 3 | c | Quick-cooking oats, uncooked |
| 1 | c | Chopped nuts, optional |
INSTRUCTIONS
1998 Combine flour, soda, salt, and spices; set aside. Combine butter and sugar, creaming well; beat in eggs and vanilla. Add flour mixture, mixing well. Stir in oats; add nuts, if desired. Drop dough by a 1/4 cup measure 5 inches apart onto lightly greased cookie sheets. Bake at 375 degrees for 12 to 14 minutes or until lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely. Yield: about 2 dozen. NOTES : Submitted by Mrs. C. C. Cabaniss, Shelby, North Carolina Recipe by: Southern Living, 1980 Annual Recipes, May Posted to MC-Recipe Digest by NGavlak <[email protected]> on May 17,
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