---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Crisp Oatmeal Cookies
 Categories: Cookies
      Yield: 50 servings
 
      1 c  Shortening
      1 c  Brown sugar
      1 c  Granulated sugar
      2    Eggs
      1 ts Vanilla extract
  1 1/2 c  Flour
      1 ts Baking soda
      1 ts Salt
      3 c  Quick-cooking oats
    1/2 c  Chopped nuts
 
  Cream together the shortening and sugars. Beat in the eggs and vanilla.

  Sift together the flour, soda, and salt, then stir it into the creamed
  mixture.

  Stir in the oatmeal, 1/2 cup a time, mixing thoroughly after each
  addition. Add the nuts after the last addition of oatmeal.

  Divide the dough in half and roll out each portion into a long log
  about 2 inches in diameter. Wrap and chill each log for several hours in
  the refrigerator.

  Slice the dough into disks, about 1/8 to 1/4 inch thick and place on a
  greased baking sheet. Be sure to leave room for the cookies to spread as
  they cook.

  Bake in a pre-heated 350 F oven for 10-15 minutes, or until lightly
  browned. Remove from the sheet to cool.
 
  Recipe by: Blue Ribbon Cookies ISBN 0-312-01739-1

  Also: San Francisco Chronicle, 9/21/88.

  Posted by Stephen Ceideberg; November 4 1992.

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