Chewey Oatmeal Cookies

April 30th, 2011 / Tags: , / Categories: Cookies and Bars, Recipe / No Comments »

Submitted by:  Jeff and Colleen Prentiss   (original recipe of Robert B. Prentiss)

1/2 cup butter flavored Crisco
1 1/4 cup sugar
2 eggs
5 tablespoons molasses
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspon salt
1 cup chopped walnuts
1 cup raisins
2 cups rolled oats
Dry mix the raisins, nuts and oatmeal in small bowl and set aside.
Beat 2 eggs in small bowl and set aside.
Sift flour, soda, salt and cinnamon in medium bowl and set aside.  (uniformly mixed)
In large bowl, work the sugar and shortening with a spoon until thoroughly combined.
Add eggs and molasses and beat with spoon until no large lumps of shortening are left.
Add flour, soda, salt and cinnamon mix and stir with spoon until thoroughly mixed.
Add oats, raisins and nuts ….. squeeze and knead with both hands until evenly distributed throughout this tar-baby!
Put mixture in refrigerator for 20 minutes or so.
Preheat overn to 325 degrees.
Roll mix into loose balls*** with one hand and place on greaseless cookie sheet (do not flatten) about 2 inches apart.  (one dozen per cookie sheet).
Bake for 8 to 10 minutes at 325 degrees.  Time will vary according to your oven, but don’t increase heat.
***Balls about the size of a walnut.  Don’t squeeze or compact them too hard. 
Makes 4 dozen cookies.
Put mix back in refrigerator during baking intervals and it will be a little less sticky.
When removing from oven, spatula them onto a bread board carefully until they stiffen up.  After an hour or two, put them in a sealed tupperware container to keep them moist and chewy.
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