Ingredients Jump to Instructions ↓

  1. 1 1/2 cups raisins

  2. 1 cup salted peanuts

  3. 6 cups all-purpose flour

  4. 3 teaspoons baking powder

  5. 1 teaspoon salt

  6. 1 teaspoon ground nutmeg

  7. 1 teaspoon ground cinnamon

  8. 1 1/2 cups shortening

  9. 3 cups white sugar

  10. 2 cups quick cooking oats

  11. 3 teaspoons baking soda

  12. 1 cup buttermilk

  13. 1/2 cup dark molasses

  14. 4 eggs

Instructions Jump to Ingredients ↑

  1. Grind raisins and peanuts through food grinder, set aside. Sift flour, baking powder, salt, nutmeg and cinnamon into a very large bowl. Cut in shortening using a pastry blender until mixture forms fine crumbs. Add ground raisin mixture, sugar and oats, mix well. Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs, beat with rotary beater until blended. Add to flour mixture, mix well with spoon. Drop by heaping tablespoons about 3 inches apart on greased baking sheets. Flatten each with floured bottom of a drinking glass. Beat 1 egg in a bowl until blended. Brush tops of cookies with egg. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until golden brown.


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