Slice & bake oatmeal cookies
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Slice & bake oatmeal cookies
  Oatmeal    Cookies  
Last updated 6/12/2012 1:23:15 AM. Recipe ID 56242. Report a problem with this recipe.
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      Title: Slice & bake oatmeal cookies
 Categories: Desserts, Cookies
      Yield: 144 Servings
 
  1 1/2 c  Vegetable shortening
  1 1/2 c  Granulated sugar
  1 1/2 c  Packed brown sugar
      3    Whole smilin' eggs
  1 1/2    Teaspoons vanilla extract
  1 3/4 c  All-purpose flour
  1 1/2    Teaspoons salt (decrease!)
  1 1/2    Teaspoons baking soda
  4 1/2 c  Rolled oats, uncooked
    3/4 c  Chopped nuts
    3/4 c  Raisins
 
  THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut
  four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream
  shortening, granulated sugar and brown sugar in a large bowl until
  smooth. Beat in eggs and vanilla until light and fluffy.  In a medium
  bowl, combine flour, salt and baking soda. Gradually stir flour
  mixture into egg mixture until blended.  Stir in oats, nuts and
  raisins. Divide dough into 4 equal pieces. Shape each piece into an 8
  to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic
  wrap. Place wrapped rolls in a plastic freezer container with a
  tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of
  heavy-duty foil. Label with date and contents. Store in freezer.
  
  To bake 1 roll, preheat oven to 350 f.  Lightly grease 2 large baking
  sheets; set aside.  Cut prepared frozen dough into 1/4 inch thick
  slices. Place about 1 inch apart on baking sheets and bake 10 to 12
  minutes until edges are browned and centers are slightly set.  Cool
  completely on wire racks.
  
   Use within 6 months. YIELD:  4 rolls of Slice & Bake Oatmeal Cookies
  or about 12 dozen. (CON IN PART 2)
 




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Recipe ID 56242 (Apr 03, 2005)

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