| 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 <NGavlak@aol.com>
on May 17,
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