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6 c. regular rolled oats 2 c. flour 2 tbsp. salt 1 tbsp. cinnamon 1 tsp. nutmeg 2 c. sugar 2 c. Crisco, heated 2 c. ground Muscat raisins 4 eggs 1 tsp. vanilla 1 tbsp. butterscotch schnapps (optional) 1 tsp. baking soda In a mixing bowl, beat the eggs, vanilla and baking soda. Combine thoroughly all dry ingredients. Make a hollow in center of mixture. Put in ground raisins (coarsely chopped in a food processor). Pour over them the hot Crisco, stirring raisins as you pour. Mix all together and let mixture stand for 1 hour. Add beaten egg mixture and mix well. Drop by tablespoons onto greased or parchment lined cookie sheets. Bake at 375°F until lightly browned on edges. Makes about 7 dozen. | |
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recipe reviews #120469
Jan (Indiana) says:
I had some butterscotch schnaapps in the pantry so I decided to try these. I halved the recipe because it makes so many. I only got 22 normal sized cookies so there is no way this recipe makes 7 dozen. I also had to add extra oil because the dough was too crumbly to form into cookies. That being said, the end result was very good.
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