Ingredients
1 1/2 Tbsp. molasses
1/2 c. shortening
1 egg
3/4 c. sugar
1/2 tsp. cinnamon
1 c. oatmeal
1/3 c. chopped pecans
1 Tbsp. water
1 c. flour
pinch of salt
3/4 tsp. baking soda
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Blend molasses and water. Melt and cream shortening. Add beaten egg and sugar and whip full mixture vigorously. Next sprinkle flour through sifter, adding salt, soda and spices to flour. Repeat sifting process several times before adding to molasses and egg mixture. Stir in oats, raisins and pecans. Mix thoroughly. Spoon the dough on greased baking sheet. Bake in moderate oven (350°) for 15 minutes. Makes 30 to 40 cookies.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
Milled whole oats — pancakes, muffins, cookies, porridge bread
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Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
Milled whole oats — pancakes, muffins, cookies, porridge bread
“but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, oat bread and raw material for food, health care and cosmetic products”
oatmeal → used in → a variety of baked goods, such as oatcakes, oatmeal cookies, oat bread and raw material for food, health care and cosmetic products