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Oatmeal Cookies

4 extra large eggs
1 1/2 cup shortening
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 cups milk, soured milk 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
2 cups chopped walnuts, chocolate chips or butterscotch chips, optional

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.


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