| 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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