Well I tell you nothing puts me in the mood for cookies like, the weatherman calling for now, yes snow here in October in western Virginia!! This is way too early for snow here, I am afraid this means a very long and cold winter.
The worst part is the most of the trees still have leaves on them, which could mean downed power lines and loss of power, that is why I must make cookies today, so that I have them just in case the power goes out! If the power does not go out, the I will make coffee to have with my Oatmeal Raisin Cookies
You will probably be seeing other different oatmeal raisin cookie posts this winter, as these are my favorites, along with snicker doodles, and molasses crinkles
I love cookies to dunk into milk, tea and coffee, however there is one thing I have not tried as of yet and would like to this winter and that is Biscotti.
OATMEAL RAISIN COOKIES
(this recipe is from the Mennonite Community Cookbook)
1 3/4 Cups Flour
1 Cup Shortening (I used butter)
1 1/2 Cups Sugar (I used 1/2 brown and 1/ 2 white)
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Cups Rolled Oats
1 Teaspoon Cinnamon
1/2 Cup Sour Milk (I made mine sour with lemon juice)
1 Cup Raisins or Chopped Dates (I used Raisins)
1/2 Cup chopped Nuts (optional) I did not use them this time
Cream shortening and sugar together.
Add eggs and beat until fluffy
Measure and add salt, soda, baking powder and cinnamon, Sift again
Add rolled oats and mix thoroughly.
Add dry ingredients alternately with soured milk to creamed mixture
Fold in raisins or chopped dates and nuts and stir until well blended.
Drop by teaspoonfuls onto greased baking sheets ( I used parchment paper)
Spaced 2-3 inches apart
Bake at 350 degrees for 12-15 minutes
Makes 6 dozen cookies