| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | St. Louis | Cookies | 1 | Servings |
INGREDIENTS
| 1 3/4 | c | Sifted all-purpose flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Ground cinnamon |
| 2 | Eggs, well beaten | |
| 1 | c | Sugar |
| 1 | c | Butter or margarine, melted |
| 4 | tb | Molasses |
| 4 | tb | Milk |
| 2 1/4 | c | Quick-cooking oats |
| 1/2 | c | Dark seedless raisins |
| 1/2 | c | Coarsely chopped nuts |
INSTRUCTIONS
Big, soft and delicious! Preheat oven to 325°. In a bowl, sift together flour, baking soda, salt and cinnamon. In a separate bowl, combine remaining ingredients. Stir to blend; add sifted ingredients and beat until thoroughly mixed. Lightly grease cookie sheets (or use non-stick cookie sheets). Drop dough by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake at 325° 10-12 minutes or until edges are slightly brown. Remove carefully and cool on wire racks. Store in airtight containers. Variation: If children under 2 years old will be eating these, use sunflower seeds instead of nuts. Yield: 5 dozen. Martina Boudreau, St. Louis, MO Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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