I remember my Mom made these cookies often when I was a kid. This recipe was from my Grandmother & dated April 1955. I don’t know who Mom Jones’ was or where the recipe originally came from, but I do know these cookies sure are good!
This is definitely one of my favorite cookie recipes and it makes a good, large batch. I’ve baked these cookies for soldiers that I support in Afghanistan several times. The troops have always liked them, since I’ve heard the hard ones make fine projectiles to use on the Taliban!
I’ve made these many times for our family gatherings as well & they always seem to disappear fast. I remember my Mom used coconut more often than raisins, but I like them both ways. If you’re so inclined, you can add both raisins & coconut or cut the fruit out all together. The raisins tend to caramelize a bit in the oven and with the brown sugar, the cookies have a nice chewy texture.
So they don’t get too hard, I only like to bake them about 10 minutes or so. Let them “set” on the cookie sheet for two minutes before removing to cool on a wire rack.
This recipe can easily be cut in half. Enjoy!
1 cup shortening
1 cup white sugar
1cup brown sugar
2 cups sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 cup shredded coconut or raisins
1 cup walnuts
2 cups quick oatmeal
Preheat oven to 350 degrees.
Cream shortening & sugars together. Mix well.
Beat in eggs.
Add flour, sifted together with baking powder, baking soda & salt.
Blend in oatmeal, nuts, vanilla & raisins or coconut. Dough will be very stiff.
Drop by rounded teaspoonful onto greased cookie sheet. Bake 10 – 15 minutes or until golden brown. Makes about 8 – 9 dozen cookies, depending on size.
posted by Mountain Republic recipe from Amy Chenevert