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1/2 c Margarine; softened 2 ts Cinnamon, ground
1/2 c Shortening 1/4 ts Nutmeg, ground
1 c Sugar, brown; packed 1/8 ts Ginger, ground
1/2 c Sugar 1 1/2 c Flour, all purpose; unsifted
2 Eggs 1 ts Baking soda
2 tb Water 1 ts Salt
2 tb Corn syrup, light 3 c Oats, old fashioned
2 ts Vanilla 1 c Raisins
48 servings
Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla;
beat well. Combine flour, baking soda and salt; add to creamed mixture.
Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto
ungreased baking sheet. Bake at 350øF for 15 minutes. Cool slightly on
sheet before removing to cooling racks.
1/2 c Shortening 1/4 ts Nutmeg, ground
1 c Sugar, brown; packed 1/8 ts Ginger, ground
1/2 c Sugar 1 1/2 c Flour, all purpose; unsifted
2 Eggs 1 ts Baking soda
2 tb Water 1 ts Salt
2 tb Corn syrup, light 3 c Oats, old fashioned
2 ts Vanilla 1 c Raisins
48 servings
Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla;
beat well. Combine flour, baking soda and salt; add to creamed mixture.
Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto
ungreased baking sheet. Bake at 350øF for 15 minutes. Cool slightly on
sheet before removing to cooling racks.
