Shortening (I use a combination of butter and margerine)
1/2 Tasse
brown sugar firmly packed
1/2 Tasse
sugar granulated
2 Tasse
Milk (may use soured milk or buttermilk)
4 Tasse
flour
5
(up to)
6 Teelöffel
baking powder
3 Tasse
Quick cooking rolled oats
4
(up to)
5 Esslöffel
cinnamon
1/2 Teelöffel
cloves
1/2 Teelöffel
nutmeg
1/2 Teelöffel
allspice
1 Teelöffel
Pure vanilla
2 Tasse
Dark raisins; softened in boiling water
2 Tasse
Chopped walnuts; chocolate chips or butterscotch chips (optional)
die Zubereitung:
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. Enjoy.
