INGREDIENTS:

1/2 c. shortening
1 c. sugar
1/2 tsp. salt
1 tbsp. molasses
3/4 c. oatmeal
1/2 c. raisins or dates
1 tsp. cinnamon
1 egg
3/4 tsp. soda
1 1/3 c. flour
1 tsp. vanilla
1/2 c. nuts

DIRECTIONS:

Make into balls and press down on greased cookie sheet.

Bake at 350°F for 10 to 15 minutes.

INGREDIENTS AND DIRECTIONS:

If you like soft oatmeal cookies, rather than crisp, try these.

Place the oven rack in the top third of the oven and preheat the oven to 350 degrees. Lightly grease 2 baking sheets (grease even nonstick).

Sift, stir or whisk together and then set aside: 1/4 tsp. salt, 1/2 tsp. baking soda, 1 tsp. ground cinnamon.

In a large bowl, cream together: 1/3 c. granulated sugar, 1/3 cup brown sugar, 1/2 cup Crisco, 1/4 cup butter, softened.

Add, in this order, blending well after each: 1 lg. egg, 1 1/2 c. old-fashioned oatmeal, uncooked, 1 cup flour, 1/2 tsp. vanilla.

Next, add 1/2 reserved dry ingredients, 2 tbsp. milk, remaining dry ingredients, 2/3 c. chopped raisins, 1/2 c. chopped walnuts.

Drop by rounded teaspoonfuls onto baking sheets, leaving 2 inches between cookies so they can spread. Bake at 350 degrees for 10 to 12 minutes, or until very lightly browned. Cool on wire racks.

Makes 36 cookies.

INGREDIENTS AND DIRECTIONS:

This recipe calls for no eggs. If you have an egg allergy, want fat free cookies, or don’t like eggs this recipe is right for you. No more buying expensive egg substitutes. The subsitute is made with 3 simple common ingredients: baking powder, vinegar, and water. These cookies are quite good. The day I made them, they were gone within 2 hours.

2 sticks butter, soft
2 cups light brown sugar, packed
3 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
2 cups quick cooking oats
1 cup raisins, rolled in flour
2 1/2 cups flour
1 cup sugar
2 tbsp. water
2 tbsp. vinegar
1 cup chopped pecans (optional)

Preheat oven to 350°F.

Combine sugars and butter. Add vanilla, water, and vinegar; mix well.

In a separate bowl, combine flour, baking powder and soda, followed by salt. Combine the two mixtures together. Add raisins, which have been lightly rolled in flour, and oats; mix together well. Add pecans if desired.

Roll dough in small balls with about 6-9 cookies per ingreased cookie sheet.

Bake for 10-12 minutes. Cookies won’t look ready at 10 minutes but take out and let sit for 5 minutes in order to be chewy.