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Directions: THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut four
14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening,
granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs
and vanilla until light and fluffy. In a medium bowl, combine flour, salt
and baking soda. Gradually stir flour mixture into egg mixture until
blended. Stir in oats, nuts and raisins. Divide dough into 4 equal
pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1
piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic
freezer container with a tight-fitting lid, or wrap airtight in a 14 x
12-inch piece of heavy-duty foil. Label with date and contents. Store in
freezer.
To bake 1 roll, preheat oven to 350 f. Lightly grease 2 large baking
sheets; set aside. Cut prepared frozen dough into 1/4 inch thick slices.
Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until
edges are browned and centers are slightly set. Cool completely on wire
racks.
Use within 6 months.
YIELD: 4 rolls of Slice & Bake Oatmeal Cookies or about 12 dozen.
| Ingredients:
1 1/2 Cup(s) Vegetable shortening
1 1/2 Cup(s) Granulated sugar
1 1/2 Cup(s) Packed brown sugar
3 Whole smilin' eggs
1 1/2 Teaspoon(s) vanilla extract
1 3/4 Cup(s) All-purpose flour
1 1/2 Teaspoon(s) salt (decrease!)
1 1/2 Teaspoon(s) baking soda
4 1/2 Cup(s) Rolled oats, uncooked
3/4 Cup(s) Chopped nuts
3/4 Cup(s) Raisins |
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