Preheat oven to 350 degrees. Beat together butter, brown sugar, and granulated sugar, until creamy. Add eggs and vanilla, beat well. Whisk together in a separate bowl, the flour, baking soda, cinnamon, and salt; mix well. Add to creamed mixture, and mix well. Stir in oats and raisins. Drop by rounded tablespoons onto UNGREASED cookie sheets. Bake for 10-12 minutes, until golden brown. Cool one minute on cookie sheet, remove to wire rack to finish cooling. Graba big glass of milk and Enjoy!! Makes about 4 dozen.
Combine eggs, raisins, and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter or shortening and sugars until well blended. Add flour. salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, wheat germ, and chopped nuts. Add a teaspoon of water so dough is not so dry to work with, I found it needed that. Dough will be stiff. Drop by heaping teaspoons onto UNGREASED cookie sheets and flatten slightly with fork. Bake at 350 degrees for 10-12 minutes or until lightly browned.
In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from heat and cool to lukewarm. Stir in the eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. chill for several hours. On a lightly floured surface, roll dough to a 1/4 inch thickness. Cut with floured cookie cutters and place on GREASED cookie sheets. Reroll scraps and cut them out also. Decorate with red hots, raisins and colored sugar sprinkles. Bake at 350 degrees for 8-10 minutes, until lightly browned. Remove to cooling racks. Makes about 5 dozen cookies.
These are just the best cookies and they work well at high altitudes!! The secret is I don't put in as many chocolate chips! So many people like to eat chocolate chip cookie dough and I think that 12 ozs. or 2 cups of chips drowns out the cookie. If you want you can add the whole bag, of course, but try it once with less chips. This recipe came from a series of cookbooks in Colorado called "Kitchen Keepsakes"and I made a couple of changes. They are wonderful for high altitude(I live at almost 7000 feet) and work well at all altitudes. I don't know if the cookbooks are available any more.
Bream butter, shortening, sugar and vanilla. Add eggs and mix well. Add the dry ingredients and thoroughly mix. Stir in chocolate chips and nuts, if desired. Drop by heaping teaspoonfuls onto ungreased cookie sheets and bake at 375 degrees for 8-10 minutes or golden brown. Remove from oven, and let set for 2 or 3 minutes. Remove from cookie sheet onto cooling racks. Makes 3 dozen-
Beat egg yolks and 1/2 cup sugar until thick and lemon colored, reserve. In a large bowl, cream butter and 1 cup sugar until light and fluffy; beat in egg whites(batter may look curdled). Mix in egg yolk mixture you reserved, baking soda, cream of tartar, nutmeg, salt and vanilla, gradually add flour. Cover and refrigerate for an hour or 2. The dough gets really hard if left overnight in the frig, but just put it out about an hour before you use it, to warm it a little and it is fine. Heat oven to 375 degrees. Roll out dough on lightly floured pastry cloth or board to a scant 1/4 inch if using sprinkles and a heavier 1/4 inch if icing, so cookies won't break. Cut into shapes(Valentine hearts, Halloween shapes,Christmas) . Place on GREASED cookie sheets and sprinkle with colored sugars, if not icing. Bake until light brown, 8 to 10 minutes. Cool on racks. If icing, put confectioners sugard in small bowls and add cream or milk to desired consistency(not too runny) and then color with food coloring or Wilton icing pastes/gels. Spread on cooled cookies and decorate with sugars, etc.
