Grandma Engwall’S Oatmeal Raisin Cookies

• 1-1/4 cup White Sugar
• 1/2 cups Crisco
• 1/2 cups Brer Rabbit Molasses (The Only Kind I Use)
• 2 whole Eggs, Room Temperature
• 1-3/4 cup Flour, All Purpose
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 Tablespoon Cinnamon
• 2 cups Rolled Oats ( Regular - Not Quick Cooking)
• 1-1/2 cup Dark Raisins

1. Set oven to 325 degrees.
2. Beat together the sugar, Crisco, molasses and eggs.
3. Sift together the flour, salt , soda and cinnamon.
4. Mix all of the above together, then add the oats and raisins using a wooden spoon, as it is a stiff batter (trust me here).
5. Drop by spoonfuls on a parchment-lined cookie sheet.
6. Bake for 10 - 12 minutes. Makes 4 - 5 dozen cookies, depending on size.
7. Try not to fight over them.
8. Note: this is a soft cookie that is not meant to be perfectly round. I always make a test cookie.

white sugar, crisco, rabbit molasses, eggs, flour, salt, baking soda, cinnamon, rolled oats, raisins

Taken from tastykitchen.com/recipes/desserts/grandma-engwalls-oatmeal-raisin-cookies/ (may not work)