INGREDIENTS

INSTRUCTIONS

THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut
four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream
shortening, granulated sugar and brown sugar in a large bowl until
smooth. Beat in eggs and vanilla until light and fluffy.  In a medium
bowl, combine flour, salt and baking soda. Gradually stir flour
mixture into egg mixture until blended.  Stir in oats, nuts and
raisins.  Divide dough into 4 equal pieces. Shape each piece into an  8
to 10-inch roll. Wrap each roll in 1 piece of waxed paper or  plastic
wrap. Place wrapped rolls in a plastic freezer container with  a
tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of
heavy-duty foil. Label with date and contents. Store in freezer.  To
bake 1 roll, preheat oven to 350 f.  Lightly grease 2 large baking
sheets; set aside.  Cut prepared frozen dough into 1/4 inch thick
slices. Place about 1 inch apart on baking sheets and bake 10 to 12
minutes until edges are browned and centers are slightly set.  Cool
completely on wire racks.  Use within 6 months. YIELD:  4 rolls of
Slice & Bake Oatmeal Cookies  or about 12 dozen. (CON IN PART 2)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 23
Total Fat: 2.5g
Cholesterol: 1.2mg
Sodium: <1mg
Potassium: 16.3mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 4.9g
Protein: <1g