I wanted to bake oatmeal raisin cookies this morning, but discovered I was
out of brown sugar and almost out of all-purpose flour and butter, three
ingredients that my usual recipe calls for.

I winged it by throwing together the following recipe and was delighted
with the result. I won't be making my old recipe anytime soon

Wayne


* Exported from MasterCook *

Rich Oatmeal Raisin Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ounces Vegetable Shortening
1 Cup Granulated Sugar
1/4 Cup Unsulfered Molasses
2 Eggs
2 Cups Old-fashioned Rolled Oats
3/4 Cup Whole Wheat Flour
1/2 Cup Toasted Wheat Germ
1/2 Cup Shredded Coconut Meat
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Cup Raisins

Preheat oven to 350 degrees F. Line a baking sheet with baking parchment.
Set aside.

Combine all dry ingredients in large bowl and mix thoroughly. Set aside.

Combine shortening, sugar, and molasses in mixer bowl. Cream on medium
speed until light and fluffy.

Add eggs to creamed mixture and mix until well combined.

Add dry mixture, 1 cup at a time, to the creamed mixture, mixing well
after each addition.

Drop dough by rounded teaspoons 2 inches apart (they will spread),
flattening slightly with back of spoon to form a patty.

Bake 10-12 minutes. Cookies will puff during baking and will collapse
when done. They will be a deep golden brown.

Cool 10 minutes on baking sheet, then remove to wire rack to complete
cooling. Store tightly covered to maintain crispness.