- Yield: 36 cookies
Ingredients
- 1/2 cup Shortening
- 1/2 cup Butter (I omitted shortening and used all butter)
- 1 1/2 cups Sugar
- 2 Eggs
- 2 cups Flour
- 1 1/2 teaspoons Salt
- 1 teaspoon Baking Soda
- 1 cup Buttermilk
- 3 cups Old Fashioned Rolled Oats
- 1/2 cup Raisins
- 1/2 cup Nuts, chopped (I used toasted pecans)
- 1 teaspoon Vanilla Extract
Method
- Preheat oven to 375 degrees.
- Cream the shortening and/or butter while slowly adding the sugar.
- Add well-beaten eggs and vanilla.
- Sift flour once before measuring, then sift the flour again with the salt and baking soda.
- Add the flour mixture to the creamed mixture alternately with the buttermilk.
- Stir in the raisins, nuts, and oats.
- If you used butter, then chill the batter for about 30 minutes.
- Drop the batter in tablespoon dollops on a well-greased cookie sheet (or lay down a sheet of parchment paper on the pan).
- Bake for about 15 minutes in a moderately hot oven (Ottie specified 400 or 350 degrees, so I settled in the middle with 375 degrees).
- Move immediately to racks for cooling.