| 1/4 cup |
Flour |
| 1/2 tsp |
Ground cinnamon |
| 1 tsp |
Baking soda |
| 3/4 cup |
Brown sugar |
| |
powder, |
| |
mixing bowl. Set aside until needed. |
| |
granulated sugar until fluffy. Beat |
| |
in reserved flour mixture until |
| |
oats and raisins. Mix until blended, |
| |
(size #24), scoop out cookie dough |
| 6 x |
balls on each lightly greased |
| 1/4 x |
-inch thick and 3 inches in |
| 12 x |
minutes or until browned. Cool |
| |
sheets and cool on racks. |
| 1 tbl |
Baking powder |
| 1 tsp |
Salt |
| 1/8 cup |
Shortening |
| |
os Angeles Times Blend flour, baking |
| |
cinnamon, salt and baking soda in |
| |
Cream shortening with brown sugar and |
| |
in eggs and vanilla until smooth. Mix |
| |
well blended, about 2 minutes. Add |
| |
about 1 minute. Using ice cream scoop |
| |
into 4 dozen large balls. Place about |
| |
baking sheet, pressing down until about |
| |
diameter. Bake at 350 degrees for 9 to |
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