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1 Cup Margarine
1 t. Salt
1 1/2 Cups Brown Sugar (packed)
1 t. Cinnamon
2 Eggs
1/2 t. Nutmeg
1 t. Vanilla
1 1/2 Cups Raisins
1 1/2 Cups Whole Wheat or All-purpose Flour
2 1/3 Cups Rolled Oats
2 t. Soda
Beat together butter and brown sugar until creamy. Beat in eggs and vanilla Add flour, rolled oats, soda and salt; mix until well blended. Stir in raisins. Bake at 350° on greased cookie sheet for 10 to 12 minutes.
TO SHAPE COOKIES: Spoon dough into a 1/2 cup measure, level off and turn out on cookie sheet, spacing cookies at least 6" apart and 2 1/2" from pan edge. Lightly grease the bottom of a pie pan, dip into sugar, and use to flatten each cookie into a 5 1/2" circle. If necessary, even out the thickness with your fingers. OR : Drop by rounded teaspoonfuls and flatten with bottom of glass which has been lightly greased and dipped into sugar.
1 t. Salt
1 1/2 Cups Brown Sugar (packed)
1 t. Cinnamon
2 Eggs
1/2 t. Nutmeg
1 t. Vanilla
1 1/2 Cups Raisins
1 1/2 Cups Whole Wheat or All-purpose Flour
2 1/3 Cups Rolled Oats
2 t. Soda
Beat together butter and brown sugar until creamy. Beat in eggs and vanilla Add flour, rolled oats, soda and salt; mix until well blended. Stir in raisins. Bake at 350° on greased cookie sheet for 10 to 12 minutes.
TO SHAPE COOKIES: Spoon dough into a 1/2 cup measure, level off and turn out on cookie sheet, spacing cookies at least 6" apart and 2 1/2" from pan edge. Lightly grease the bottom of a pie pan, dip into sugar, and use to flatten each cookie into a 5 1/2" circle. If necessary, even out the thickness with your fingers. OR : Drop by rounded teaspoonfuls and flatten with bottom of glass which has been lightly greased and dipped into sugar.
