Ingredients
1 c. lard
1/2 c. butter
1 c. white sugar
1 c. brown sugar
2 hen eggs
1 tsp. vanilla extract
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. rolled oats
1/2 c. nut meats or raisins (optional)
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Thoroughly cream (with a fork) 1 cup of lard with the butter. Add white sugar and brown sugar. Add the unbeaten eggs and vanilla extract; beat tolerably well. Add the flour, salt and baking soda to the blended ingredients. Spoon into this mixture the rolled oats and nut meats or raisins (optional). Use your hands to work all the ingredients together, then roll into a log. Wrap in a wet towel; chill as much as possible. Slice thin and bake on greased sheets until a light brown.
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Science-driven American baking — cookies, pies, cakes with precision
Ball-bearing American rolling pin — even pressure for pie dough
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel