These crispy oatmeal cookies may keep everyone guessing about the ingredients. The crispiness comes from toasted rice cereal instead of nuts and the sweetness comes from brown sugar and raisins.
Oxmoor House JANUARY 1985
Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, beating well.
Combine flour, baking powder, soda, and salt in a medium mixing bowl; add to creamed mixture, stirring well. Stir in remaining ingredients; mix well.
Shape into 1-inch balls; place 2 inches apart on greased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove from cookie sheets, and cool on wire racks.
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