Oatmeal and Raisin Macaroons

I'm not a baker, but when I was a little girl I just wanted to be in the kitchen creating, having my Mom and Dad and brothers think I was something. I am the middle kid and the only girl. I only got attention when I got into a little scrape of trouble. Which was hardly ever, really it wasn't too much. Let's put it this way, I didn't get caught that much.

One summer when I was about nine, I found this recipe in my Mother's copy of River Roads Recipes. I wanted to make something, and as any healthy nine year old would think, it had to be sweet. I also knew that if I wanted to bake, it had better be a recipe that contained ingredients we had on hand. I knew my Mom was not running to the grocery to buy stuff just to occupy me.

I found an recipe for Oatmeal Macaroons and I made them and they were good, I think I ate two and then I was bull-dozed over by my brothers and the rest is kind of hazy.

Oatmeal Macaroons -

1 cup of shortening - I used room temperature salted butter

1 cup brown sugar

1 cup white granulated sugar

1/2 teaspoon vanilla

2 eggs, unbeaten

1-2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon nutmeg

1 teaspoon cinnamon

3 cups rolled oats

1/2 cup pecans (chopped)

Mix the shortening, brown and white sugars, vanilla and eggs thoroughly. Sift together the flour, soda, cinnamon, and nutmeg, and add to wet mixture. Fold in rolled oats and nuts. drop by teaspoonfuls onto greased cookie sheet or cookie sheet lined with parchment paper. Bake 10 to 15 minutes at 350 makes about 4 dozen cookies.