cosmo105
07-01-2004, 11:13 AM
this is my grandma's recipe she clipped from a newspaper or something sometime in the 50s.
preheat oven to 375 (it says 400, but my oven runs a bit hot, so i turn it down) and grease some cookie sheets, yo.
Mix together thoroughly...
1/2 cup soft shortening
1 and 1/4 cups sugar
2 eggs
6 tbsp. molasses
Sift together and stir in...
1 and 3/4 cups SIFTED white flour
1 tsp. soda
1 tsp.salt
1 tsp. cinnamon
Stir in...
1/2 cup raisins
2 cups rolled oats
Drop rounded teaspoonfuls (make sure they're small...otherwise they'll spread out too much and get goopy and stuck together) about 2" apart onto lightly greased baking sheet. Bake about 6-10 minutes until lightly browned. And I do mean lightly. These babies bake fast, so watch them like a hawk and the instant you see them start to lose that fatty shine and start to turn brown, take them out unless you want them crunchy. They're much better a little chewy. It takes some practice, but they're worth the work.
Side notes:
*Liquid egg replacers work very well in this recipe. I've never tried powder, though, so I don't know how those work with this one.
*Everyone in my family loves this recipe. My brother made some for his future parents-in-law, and they loved them so much, they asked for the recipe and made some when they got back home to Taiwan. Trouble was, they couldn't find molasses anywhere, so they had to go to a specialty "American Food" store to find it. They were nuts about them, and seriously considered opening up their own line of cookie shops because there was nothing like that over there.
*This makes quite a few cookies. Spread them out well, because they flatten out like whoa. I use at least 3 cookie sheets.
*Make sure you mix the raisins before the oats. Otherwise, the mix gets too lumpy to distribute them evenly.
*You can add some chopped walnuts if you want, right before you add the oats...but why ruin a good thing with walnuts?
preheat oven to 375 (it says 400, but my oven runs a bit hot, so i turn it down) and grease some cookie sheets, yo.
Mix together thoroughly...
1/2 cup soft shortening
1 and 1/4 cups sugar
2 eggs
6 tbsp. molasses
Sift together and stir in...
1 and 3/4 cups SIFTED white flour
1 tsp. soda
1 tsp.salt
1 tsp. cinnamon
Stir in...
1/2 cup raisins
2 cups rolled oats
Drop rounded teaspoonfuls (make sure they're small...otherwise they'll spread out too much and get goopy and stuck together) about 2" apart onto lightly greased baking sheet. Bake about 6-10 minutes until lightly browned. And I do mean lightly. These babies bake fast, so watch them like a hawk and the instant you see them start to lose that fatty shine and start to turn brown, take them out unless you want them crunchy. They're much better a little chewy. It takes some practice, but they're worth the work.
Side notes:
*Liquid egg replacers work very well in this recipe. I've never tried powder, though, so I don't know how those work with this one.
*Everyone in my family loves this recipe. My brother made some for his future parents-in-law, and they loved them so much, they asked for the recipe and made some when they got back home to Taiwan. Trouble was, they couldn't find molasses anywhere, so they had to go to a specialty "American Food" store to find it. They were nuts about them, and seriously considered opening up their own line of cookie shops because there was nothing like that over there.
*This makes quite a few cookies. Spread them out well, because they flatten out like whoa. I use at least 3 cookie sheets.
*Make sure you mix the raisins before the oats. Otherwise, the mix gets too lumpy to distribute them evenly.
*You can add some chopped walnuts if you want, right before you add the oats...but why ruin a good thing with walnuts?