Oatmeal Cookies
- ¾ cup shortening
- ½ cup white sugar
- ¾ cups brown sugar, packed
- 1 egg, lightly beaten
- ¼ cup water
- 1 tsp vanilla
- 1 cup all-purpose flour
- ½ tsp baking soda
- ⅛ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1½ cup raisins
- 1 cup chopped nuts (I used pecans)
- 3 cups quick-cooking oats, uncooked.
- Pre-heat oven to 350 degrees. Grease a baking sheet.
- In a large bowl, cream shortening, white sugar, and brown sugar. The stir in egg, water, and vanilla, blending well.
- Sift together the flour, baking soda, salt, cinnamon, and cloves. Add to the wet ingredients and stir until completely blended. Stir in the raisins, nuts, and oats.
- Shape the dough into teaspoon sized balls and place on the greased baking sheet. Bake 10-13 minutes, depending on desired doneness. Immediately remove from baking sheet and cool on wax paper.
Serving size: 2 cookies. Sodium: 60 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/low-sodium-dessert-recipes/oatmeal-cookies/
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