Now, who doesn't love 'em? This really is my mom's old recepe from when I was a kid.

Oatmeal Chocolate Chip Cookies

1 c. shortening 3/4 c. brown sugar 3/4 c. granulated sugar 2 eggs 1 1/2 c. sifted white flour 1 tsp. salt

1 tsp. soda 2 tsp. hot water 3 c. oatmeal 1 pkg. (6 0z) choc. chips 1 tsp. vanilla 1 c. nut meats

Cream the shortening, add sugars; add eggs. Sift together flour and salt and add it to the mixture. Add soda dissolved in hot water. Add vanilla. Stir in oats, nuts, and chips. Drop on greased cookie sheet by tablespoonful (or larger). Bake at 350 degrees for 12-15 min.

NOTE: 1. Bigger (than a tblsp drop) cookies need a slightly longer baking time. 20 min will burn the bottoms, even at 325 degrees. 17-18 min works well. I like to pre-heat the oven to 350 and then bake at 325 anyway. 2.  I usually double the recipe and substitue: * butter for shortening * honey for granulated sugar * half white flour and half whole wheat flour * Egg Beaters for eggs 3. Ghirardelli chips are far superior to generics. 4. If you want to add garlic, mushrooms, olives, sun-dried tomatoes, or whatever, be my guest; but don't expect ME to eat 'em.

This one was given to us by an old Aztec woman in San Diego in the early '70's. Or maybe it came out of a magazine. Anyway, we love it. And the mix keeps in the refrigerator for up to 6 weeks. For us, a double recipe  lasts about a week before we've scarfed 'em gone. We bake up a half dozen and go after 'em with a vengeance. I've actually seen the dog (a little black hogmouth) blush to see us savage these muffins. And the cat leaves the room - I think the noise bothers him.

6 Week Raisin Bran Muffins

makes approximately 6 dozen muffins

15 0z box Raisin Bran 2 c. sugar 5 c. flour 5 tsp soda

2 tsp salt 1 qt buttermilk 4 eggs 1 c melted shortening

Mix dry ingredients. Mix buttermilk, eggs, and shortening; add to dry ingredients and mix WELL. It works best if allowed to sit in the refrigerator overnight to soak up the fluids and become a little gooey. Store in covered container in refrigerator and use as needed. It will keep well for 6 weeks. Fill a greased muffin tin (don't exceed the top of the 'cup' if you like your muffins smooth sided up to the top) and bake at 400 degrees for about 15 minutes.

NOTE: 1. Butter is better than shortening. You can use margarine if you like. But why? 2. I use honey instead of sugar and Egg Beaters for eggs. I also favor whole wheat flour. Whole wheat flour is much thirstier than white flour and requires extra fluid: I am wont to be generous with the buttermilk; and the honey instead of granular sugar adds additional fluid. That's just something to be aware of if you use ww flour and the batter is dense and the muffins turn out like bricks. 3. I also stretch the quantities - a large box (20 oz) of Raisin Bran. When I double the recipe, I will use 3 qts of buttermilk.  If you expand the quantities, do increase the other ingredients slightly as well. 4. Since I like big fat muffins with a 'mushroom cap' top, I fill the muffin tin to rounded above the level surface. I usually have to bake 'em longer (20-30 min at 350 degrees?)

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