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Oatmeal
Cookie

1 cup shortening
1 1/2 cups light brown sugar, packed
2 eggs
1/2 cup buttermilk or regular milk
1 1/2 cups all-purpose flour, stir before measuring
1 teaspoon baking soda (decrease to 1/2 teaspoon if you use regular milk)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups quick cooking rolled oats
3/4 to 1 cup raisins
How to cook:
- In a mixing bowl, cream together the shortening and brown sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir in the buttermilk.
- Into another bowl sift together the flour, baking soda, baking powder, salt, and spices.
- Stir the sifted mixture into the creamed mixture until blended. Stir in oats and raisins. With a tablespoon, drop onto greased baking sheets about 2 inches apart. Bake in a preheated 400° oven for about 10 minutes, or until lightly browned.
Makes 4 to 5 dozen oatmeal cookies.
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