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1995-09-27
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Newsgroups: rec.food.recipes
From: dmferrell@happy.uccs.edu
Subject: oatmeal Cookies
Message-ID: <1994Jun23.142436.1@happy.uccs.edu>
Organization: University of Colorado at Boulder
Date: Thu, 23 Jun 1994 23:30:02 GMT
4 extra large eggs
1 1/2 cup shortening - I use a combination of butter and margerine
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 cup milk - optional: soured or buttermilk
4 cups flour
5-6 tsp baking powder
3 cups quick cooking rolled oats
4-5 tbsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp pure vanilla
2 cups dark raisins--softened
optional--two cups chopped walnuts, chocolate chips or butterscotch chips
To soften the raisins, pour boiling water over them, add a tsp of baking
soda, stir and let sit until ready to use. To sour milk, add 1 tsp of vinegar
for each cup of milk and stir. Set aside until ready to use.
Cream the shortening until fluffy. Add the sugar and cream again. Add the
eggs one a time, creaming well after each addition. Add the spices and vanilla
and mix well. Add the flour, baking powder, oats and milk alternating between
each ingredient. You can substitute the raisin water for the milk if you want.
Drain the raisins well and mix into the cookie dough. Add anything else you
want. Drop by large teaspoonful onto a lightly greased cookie sheet. Bake at
375 degrees for about 10-12 minutes--until golden on bottom and dry on top.
Makes about 8-10 dozen depending on the size. Enjoy.
dmferrell@happy.uccs.edu