Mississippi Oatmeal Cookie
2 dozen large cookies
350º oven
Dough has a chill requirement
1 egg
1 3/4 cup granulated sugar
3/4 cup half butter/ half shortning
1/2 cup milk
1/4 teasp. ginger
1/4 teasp. allspice
1/4 teasp. cloves
2 1/2 cups flour
1 1/2 teasp. baking soda
1 1/2 teasp. salt
2 cups old-fashioned oatmeal
1 cup raisens

1 egg white - unbeaten for top
granulated sugar to sprinkle on top

* Cream egg, sugar, butter/shortninng, spices, and milk.
* Mix together flour, baking soda and salt;
add to creamed mixture;
mix well.
* Mix in oatmeal and raisens.
* Chill dough overnight - or at least for several hours until hard.
* Form into golf-ball-size balls.
Place balls on un-greased cookie sheet. (I use parchment on cookie sheet.)
Flatten with a floured fork.
Brush with egg white.
Sprinkle with sugar.
* Bake at 350º F for 15 minutes.
* Remove from oven when light brown;
carefully slide parchment with cookies onto a cooling rack;
Sprinkle with powered sugar;
Let rest until firm.

OATMEAL COOKIE MIX
1 1/2 cup sugar
1 1/2 cup brow sugar
1 tablespoon salt
2 teaspoons baking soda
1 teaspoon baking powder
6 cups quick oats
2 cups shortening

Stir dry ingredients together, Cut in shortening. Mix well and store in cool place. Makes 1 gal.

OATMEAL COOKIES
4 cups OATMEAL COOKIE MIX
2 eggs
2 teaspoons vanilla
1 cup rasins (plumped in boiling water for 10 minutes), drained
Stir mix, eggs and vanilla together. Fold in drained rasins. Drop onto greased cookie sheet an bake in preheated 350 degree oven until done. Chopped nuts, chocolate chips, M & M's, coconut, dried cranberries, etc may be added in place of rasins.

APPLE OR CHERRY CRIP
Grease baking pan. Pour in precooked pie filling to 3/4 full. Sprinkle with OATMEAL COOKIE MIX to cover fruit. Bake until golden at 350 degrees. Serve with whipped topping or ice cream.

And since I looked it up from the cookbook:
The recipe is from the Second Edition of A Taste of Country, 1989.
The original recipe was submitted by Elizabeth McNeely, La Grange, Illinois.

This makes a large, crispy-chewy, spicy cookie.

PUDDING OATMEAL COOKIES

1 and 1/4 cups flour
1 cup softened butter
3/4 cup firmly packed light brown sugar
1 tsp. baking soda
1/4 cup sugar
1 4oz. serving size vanilla instant pudding
2 eggs
1 cup raisins
3 and 1/2 cups quick cooking rolled oats

Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in oats and raisins. Batter will be stiff. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen cookies.

pm2

Home Cookin Chapter: Recipes From Thibeault's Table
Oatmeal - Best Oatmeal Cookies
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1 Cup butter (2 sticks)
1 cup sugar
1/2 cup packed brown sugar
1 egg
2 teaspoons vanilla
1 2/3 cup flour
3/4 Teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
dash nutmeg
1 1/2 cups rolled oats
1 cup golden raisins
1 cup semisweet chocolate chips

Optional: cranberries, nuts, or whatever appeals to you.

Preheat oven to 350°
Cream butter and sugars together until light and fluffy. Add egg and beat until smooth.
Add vanilla
Combine flour, soda, baking powder, salt, cinnamon and nutmeg.
Stir into butter mixture.
Add rolled oats. Gently mix in raisins/chocolate chips, etc.
Roll into small balls (golf ball size) and flatten with glass dipped in sugar.
Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack.