* 1 cup shortening
* 1 c. tea baking powder
* 2 cups brown sugar
* 1 cup sour milk
* 1 cup raisins
* 1 teaspoon vanilla extract
* 2 cups rolled oats
* 3 cups all purpose flour
* 3 eggs
* 1 c. tea baking soda
* 1 teaspoon ground cinnamon
* 1 cup chopped nuts
* 1 / 2 teaspoon salt

How It’s Made?

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together with the reduction and sugar until light and fluffy. Add eggs one at a time, beating well with each addition, then incorporate the vanilla and sour milk. Combine flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stirring oats, and your choice of additions. Drop by rounded spoonfuls on preparing cookie sheets.

3. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a grid to cool completely.

Mixture No. 2
1 / 4 c WONDERSLIM (or prune puree)
1 / 4 c White sugar
2 tb Light Corn Syrup
3 / 4 c Brown Sugar
2 tb Vanilla

PLUS 1 1 / 4 cups oats, quick or old, roasted in the oven until they are just beginning to turn golden.
A) Preheat oven to 350 degrees.
B) Soak 1 cup of raisins in water for 10 minutes.
C) Toast 1 1 / 4 cup raw oats (quick or old), set aside.
D) Remove the water from raisins, drain and set aside.
E) Spray two cookie sheets with a thin film of vegetable oil.
F) Beat at high speed, No 2 Mixed Mixture No. 1. Fold in the toasted oatmeal and add raisins.
Drop by spoonful on cookie sheets. Bake for about 9 minutes at 350 degrees.