[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Rosie’s Oatmeal Cookies[/title][fusion_text]Week of May 12th-16th 2014
courtesy of Audrey Pfluegger of St. Francis
1 cup raisins or any dried fruit 1 cup water
In saucepan, heat to a boil then reduce heat and cook for about 20 minutes – you will need ½ cup liquid.
Set aside and cool. Cream together:
¾ cup shortening ½ cup sugar
Add:
2 eggs 1 t vanilla
Mix then stir in the ½ cup juice. Shift in:
2 ½ cup flour 1 t baking soda
2 cups oatmeal ½ t baking powder
1 t salt 1 t cinnamon
½ cup nuts or white chips, optional ½ t cloves, optional
Stir in raisins or dried fruit. Bake at 375 degrees for 10 to 12 minutes. NOTE: Using parchment paper when making cookies makes the cookies slide right off, taste better and clean up is easy.
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