Recipe - Slice And Bake Oatmeal Cookies

1 One half cup Vegetable shortening
1 One half cup Granulated sugar
1 One half cup Packed brown sugar
3 Whole smilin' eggs
1 One half Teaspoons vanilla extract
1 Three fourths cup Allpurpose flour
1 One half Teaspoons salt (decrease!)
1 One half Teaspoons baking soda
4 One half cup Rolled oats, uncooked
Three fourths cup Chopped nuts
Three fourths cup Raisins

THESE OATMEAL COOKIES WILL FLAT TEN SLIGHTLY AND BE QUITE CRISP Cut four
14 x 12inch 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 10inch roll. Wrap each roll in 1
piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic
freezer container with a tightfitting lid, or wrap airtight in a 14 x
12inch piece of heavyduty 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 One fourth 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini