5 lb. (10 c.) sugar
1 1/2 lb. (3 c.) lard or shortening
8 tsp. baking powder
1 qt. buttermilk
1 dozen eggs
2 lb. (12 c.) rolled oats
1 lb. peanuts, chopped
6 lb. (24 c.) sifted flour
8 tsp. baking soda
1 pt. molasses
4 tsp. cinnamon
2 tbsp. nutmeg
2 lb. raisins

In a very large mixing bowl combine shortening, sugar and eggs and blend until fluffy. Stir in molasses. Sift flour, soda, baking powder and spices together and add to the sugar mixture alternating with buttermilk. Stir in oats, raisins and peanuts; mix well. Bake in a 325 degree oven for 10 minutes or until slightly golden. Makes 24 dozen large cookies.