|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/2 |
cup |
butter -- softened |
|
1/2 |
cup |
Shortening - I use butter flavored Crisco |
|
1 |
cup |
brown sugar -- packed |
|
2 |
large |
eggs |
|
1 |
teaspoon |
vanilla extract -- use real not imitation |
|
3 |
cups |
oats - raw not instant |
|
1 1/2 |
cups |
flour -- all-purpose |
|
1 |
teaspoon |
baking soda |
|
1/2 |
cup |
sugar |
|
1 |
teaspoon |
baking powder |
|
1/2 |
teaspoon |
nutmeg |
|
1 |
teaspoon |
cinnamon |
|
1/4 |
teaspoon |
ginger |
|
1/2 |
teaspoon |
salt |
| 1/4 | teaspoon | cloves |
| 1 | cup | raisins - I use 1/2 regular & 1/2 golden |
| Preheat oven to 350°F. Cream together butter, shortening, brown sugar, sugar, eggs, and vanilla. Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Add to butter mixture. Add oats and raisins. Mix together. Drop by rounded tablespoons onto ungreased baking sheets. Bake 10 to 12 minutes. Remove from cookie sheet and let cool on rack. Makes 48 cookies |
| Per Serving: 102 Calories; 5g Fat (40.2% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 83mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. |