1 1/2 c. raisins
1 c. salted peanuts
6 c. flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. shortening
3 c. sugar
2 c. quick oats
3 tsp. baking soda
1 c. buttermilk
1/2 c. dark molasses
4 eggs

Soak the raisins. Grind raisins and peanuts; set aside. Sift together flour, baking powder, salt and cinnamon. Cut in shortening until mixture forms fine crumbs. Add raisin mixture, sugar and oats; mix well. Dissolve baking soda in buttermilk. Add molasses and 3 of the eggs to the buttermilk mixture; beat until blended, with mixer. Add to flour mixture; mix well with spoon. Drop onto greased baking sheet, or roll into balls. Flatten with bottom of drinking glass. Beat 1 egg in bowl until blended. Brush tops of cookie rounds with egg. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Makes about 11 dozen cookies.