1 3/4 c Sifted all-purpose flour 1 c Butter or margarine, melted
1/2 ts Baking soda 4 tb Molasses
1/2 ts Salt 4 tb Milk
1 1/2 ts Ground cinnamon 2 1/4 c Quick-cooking oats
2 Eggs, well beaten 1/2 c Dark seedless raisins
1 c Sugar 1/2 c Coarsely chopped nuts
Big, soft and delicious!
Preheat oven to 325.
In a bowl, sift together flour, baking soda, salt and cinnamon. In a
separate bowl, combine remaining ingredients. Stir to blend; add
sifted ingredients and beat until thoroughly mixed.
Lightly grease cookie sheets (or use non-stick cookie sheets). Drop
dough by rounded tablespoonfuls onto cookie sheets about 2 inches
apart. Bake at 325 10-12 minutes or until edges are slightly brown.
Remove carefully and cool on wire racks. Store in airtight containers.
Variation: If children under 2 years old will be eating these, use
sunflower seeds instead of nuts.
Yield: 5 dozen. Martina Boudreau, St. Louis, MO
Randy Shearer
Yields
1 servings