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Oatmeal Raisin Cookies 2


1 cup Crisco
1 cup white sugar
1 cup light brown sugar
2 beaten eggs
1 1/2 cups sifted flour
1 teaspoon soda
1 tsp. salt
1 tsp. vanilla
3 cups oats
1 cup raisins (optional)

Cream sugars and Crisco. Add other ingredients except for oats. Mix a bit. Add oats. Mix a bit - don't over mix. Roll dough into a couple jelly rolls. Wrap in wax paper or plastic wrap. Chill a while. Preheat oven to 350 degrees. Slice dough about 1/4 inch thick. Bake for about 12 minutes on a greased cookie sheet. Carefully remove cookies to a cooking rack. After cookies cool and crisp, put in air tight container. Try your best to put the cookies in the storage container instead of your mouth.

If you don't make them humongous in size and don't eat too many, the yield is about 2 dozen.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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