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Full Online Book HomeLearning KitchenCookies - Drop - Toasted Oat And Raisin Cookies
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Cookies - Drop -  Toasted Oat And Raisin Cookies Post by :imjay Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3012

Click below to download : Cookies - Drop - Toasted Oat And Raisin Cookies (Format : PDF)

Cookies - Drop - Toasted Oat And Raisin Cookies

2 1/2 cups regular (not quick cooking) rolled oats, toasted
3/4 cup vegetable shortening
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp pure vanilla
1 1/2 cups all purpose flour, or whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsps ground cinnamon
1 tsp allspice
1 1/2 cups dark raisins


Toast the oats in a 325F oven for approx 15 minutes. Lightly grease cookie sheets.

In a mixing bowl, cream the shortening until soft. Then beat in the sugars until fluffy. Add the eggs and vanilla and beat until blended. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Stir into the creamed mixture. Stir in the oats and raisins, mix well.

Use 1/3 measure to form each cookie. Flatten slightly with the palm of your hand to about 5 inches in diameter. Leave at least 2 inches between each cookie.

Bake at 350F for about 15 minutes, until firm to the touch and lightly browned. Cool for about 5 minutes before removing to a wire rack to cool completely.
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3/4 c. shortening 3/4 c. granulated sugar 1/2 c. honey 1 egg 1/2 tsp. grated orange peel 1 1/4 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 2 c. quick-cooking oats 1 c. Sun-Maid(R) seedless raisins Cream together shortening, sugar, honey, egg and peel. Stir in flour, soda, salt and oats; beat well. Add raisins. Drop by tablespoonfuls onto greased baking sheets. Bake above oven center at 375 degrees for 8-10 minutes or until evenly browned. Let stand on sheets 2-3 minutes; remove to wire racks to cool. Makes about 36 cookies.
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