SPICY OATMEAL COOKIES

"The addition of molasses to these wonderfully spicy cookies gives them a comforting chewy texture."

1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup shortening or butter, at room temperature*
1 1/2 cups sugar
1/2 cup molasses**
2 large eggs
2 cups quick-cooking oatmeal
1 cup seedless raisins
3/4 cup chopped nuts (we like walnuts)

Preheat the oven to 375 degrees F. Grease baking sheets. Set aside.

In a large mixing bowl, whisk together the flour, salt, soda and cinnamon. Transfer to a piece of wax paper.

In the same bowl, cream the shortening or room temperature butter, sugar and molasses until soft and smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the dry ingredients, then the oatmeal, raisins and nuts. Drop by scant tablespoonfuls about 1 inch apart on the prepared baking sheets.

Bake in the center of the oven 8 to 10 minutes, or until barely firm to the touch. Cool on wire racks.

*The original recipe calls for shortening such as Crisco. We substituted room temperature butter and liked the results much better.

**We like Grandma's Mild Flavor Molasses with the yellow top, but you might prefer the Robust Flavor variety with the green top.

Makes about 8 dozen
Source: Ft. Lauderdale Sun-Sentinel, August 10 2006