Alice's Oatmeal Rounds
Yield
4 1/2 dozenPrep
10 minCook
10 minReady
?Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | cup |
rolled oats
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
cinnamon
|
|
| 237 | ml |
rolled oats
|
|
Directions
Mix sugar, shortening, eggs, and vanilla thoroughly. Blend remaining ingredients into shortening mixture. Refrigerate dough 4 to 5 hours or overnight.
Heat oven to 375℉ (190℃). Roll dough into 1 inch balls and place on an ungreased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake 10 minutes. Makes about 4½ dozen cookies.
NOTE: If using self rising flour, omit soda and salt.
