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1 1/2 c Shortening
4 lg Eggs
5 c Flour
3 c Quick cooking oats
2 c Buttermilk
1 c Granulated sugar
1 c Firmly packed brown sugar
5 ts Baking powder
1 c Chopped walnuts
1 c Raisins
4 ts Cinnamon
1/2 ts Cloves
1/2 ts Allspice
2 ts Vanilla
optional: butterscotch chips, chocolate chips, pecans for walnuts
Pour 1 cup boiling water over the raisins and add 1 t baking soda. Stir
well and set aside.
Bring the shortening to room temperature then cream well. Add the sugar one
cup at a time and cream well after each addition. Add the eggs in the same
manner. Sift together the cinnamon, cloves, allspice, flour and baking
powder. Add the vanilla to the creamed mixture. Drain the raisins and
sprinkle one tablespoon of flour over them and shake to coat. Alternately
add the flour mixture, the milk and the oatmeal. Mix well after each
addition. There will a lot of dough and it should be fairly thick. With a
heavy wooden spoon stir in the walnuts and the raisins and the flavored
chips–you can use any amount of the flavored chips you want.
Grease the cookie sheet. Drop the dough by teaspoonful on the cookie
sheet. I usually get about 20 per sheet–but then I have very, very old
cookie sheets and they are larger than my new ones. Bake at 350 for 10-12
minutes. They will be golden on the bottom and dry on the top. Remove and
place on wax paper until cool. Keep in an airtight container–Tupperware is
great.
Makes about 10 dozen.
Variation – you can save the water from soaking the raisins and cut down on
the milk by the appropriate amount. this adds a very good flavor to the
cookies.
Enjoy Diane M. Ferrell Colorado dmferrell@happy.uccs.edu
From
Yields
120 Servings
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