6 ounces All-purpose flour
6 ounces Brown sugar
6 ounces Granulated sugar
2 Eggs
1 fluid ounce Orange juice concentrate
7 ounces All-purpose flour
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon, ground
1/2 teaspoon Allspice, ground
1/2 teaspoon Nutmeg, ground
6 ounces Regular oats
6 ounces Dark raisins
6 ounces Golden raisins
Yield: 3 Dozen
1. Cream the shortening and sugars until light and fluffy. Add the eggs and orange juice concentrate.
2. Sift the flour, baking soda, baking powder, salt and spices together and add them to the creamed mixture.
3. Blend in the oats and raisins.
4. Portion the dough onto lightly greased sheet pans and bake at 325°F (160°C) until almost firm, approximately 12 minutes.
Notes: Method: Drop Cookies
6 ounces Brown sugar
6 ounces Granulated sugar
2 Eggs
1 fluid ounce Orange juice concentrate
7 ounces All-purpose flour
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon, ground
1/2 teaspoon Allspice, ground
1/2 teaspoon Nutmeg, ground
6 ounces Regular oats
6 ounces Dark raisins
6 ounces Golden raisins
Yield: 3 Dozen
1. Cream the shortening and sugars until light and fluffy. Add the eggs and orange juice concentrate.
2. Sift the flour, baking soda, baking powder, salt and spices together and add them to the creamed mixture.
3. Blend in the oats and raisins.
4. Portion the dough onto lightly greased sheet pans and bake at 325°F (160°C) until almost firm, approximately 12 minutes.
Notes: Method: Drop Cookies