2-1/2 cups sifted all-purpose flour 1 teaspoon soda 1 teaspoon salt 1-1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 3/4 cup shortening, soft 1/2 cup granulated sugar 1 cup firmly-packed brown sugar 2 eggs 1/4 cup milk 3 cups Quaker or Mother’s Oats (quick or old fashioned, uncooked) 1 cup raisins, chopped
Sift together flour, soda, salt, cinnamon and nutmeg into a large bowl. Add shortening, sugars, eggs and milk. Mix until smooth, about 2 minutes. Stir in oats and raisins. (For ease in handling, dough may be refrigerated before rolling.) Roll out on lightly floured board or canvas to 1/4-inch thickness. Cut out with floured 3-inch round cookie cutter. Place on greased cookie sheets; sprinkle lightly with granulated sugar. Bake in preheated moderate oven (375 F) 12 to 15 minutes. Remove from cookie sheets immediately.
1/3 cup melted butter or margarine 2 cups Quaker or Mother’s Oats (quick or old fashioned, uncooked) 1/2 cup firmly-packed brown sugar 1/4 cup dark corn syrup 1/2 teaspoon salt 1-1/2 teaspoons vanilla
One 6-oz. pkg. (1 cup) semi-sweet chocolate pieces, melted 1/4 cup chopped nutmeats
Pour butter over oats; mix thoroughly. Add sugar, syrup, salt and vanilla, blending well. Pack firmly into a greased 7×11-inch pan. Bake in preheated very hot oven (450 F) about 12 minutes. Cool thoroughly. Loosen edges and turn out of pan. Spread with melted chocolate. Sprinkle with nutmeats. Chill; cut in bars. Store in refrigerator.