Title: Giant Oatmeal Cookies
Categories: Cookies
Yield: 32 Servings

1 1/2 c Raisins
2 lg Eggs
1 1/2 ts Vanilla extract
1 c Shortening
3/4 c Granulated sugar; plus 2 tb
1 1/3 c Brown sugar; packed
2 c All-purpose flour
1 1/8 ts Salt
1/2 ts Baking soda
2 1/8 ts Baking powder
3 3/4 c Rolled oats

Recipe by: Jo Merrill The giant moist oatmeal cookies served at Martin
Luther King Hospital in Los Angeles are among the best you'll ever eat.
Cover raisins with warm water and soak for 10 minutes. Drain thoroughly and
set aside. Combine eggs, 2 tablespoons water, vanilla, shortening and both
sugars in mixer bowl. Sift together flour, salt, soda and baking powder.
Add to egg mixture and beat at low speed 2-3 minutes or until smooth. Add
oats and raisins and mix until blended. Form into 2-inch-thick rolls. Wrap
in waxed paper and chill until firm. Slice rolls into 1/2-inch-thick slices
and place on baking sheets. Flatten to 1/4th inch thickness and bake in
preheated 375 degree oven for 10-12 minutes. Makes about 32 cookies. Los
Angeles Times California Cookbook--Jo Merrill

Posted to JEWISH-FOOD digest by Nancy Berry on Oct
20, 1998, converted by MM_Buster v2.0l.