1 3/4 c Sifted all-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1 1/2 ts Ground cinnamon 2 Eggs, well beaten 1 c Sugar 1 c Butter or margarine, melted 4 tb Molasses 4 tb Milk 2 1/4 c Quick-cooking oats 1/2 c Dark seedless raisins 1/2 c Coarsely chopped nuts Big, soft and delicious! Preheat oven to 325o. 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 325o 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
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