CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs, Grains |
|
Desserts, Cookies |
144 |
Servings |
INGREDIENTS
1 1/2 |
c |
Vegetable shortening |
1 1/2 |
c |
Granulated sugar |
1 1/2 |
c |
Packed brown sugar |
3 |
|
Whole smilin' eggs |
1 1/2 |
|
Teaspoons vanilla extract |
1 3/4 |
c |
All-purpose flour |
1 1/2 |
|
Teaspoons salt (decrease!) |
1 1/2 |
|
Teaspoons baking soda |
4 1/2 |
c |
Rolled oats, uncooked |
3/4 |
c |
Chopped nuts |
3/4 |
c |
Raisins |
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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