Dorothy Dean Favorite

Judy Boyd of Post Falls has a long list of Dorothy Dean recipes her mother passed along to her children and grandchildren.

“The original recipes are a bit tattered and used but (we) have had many special occasions and good times using these recipes over the years,” she says. “We always go back to this book when we want something that is good and easy to follow and uses common ingredients one has on hand.”

This Soft Oatmeal Cookies recipe was among the family favorites she listed.

Soft Oatmeal Cookies

1 cup shortening

11/2 cups packed brown sugar

2 eggs

1/2 cup buttermilk

13/4 cups sifted flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon soda

1 teaspoon cinnamon

1 teaspoon nutmeg

3 cups uncooked rolled oats

1/2 cup raisins

1/2 cup chopped nuts

Cream shortening, brown sugar and eggs until light and fluffy. Stir in buttermilk. Sift flour, salt, baking powder, soda and spices. Stir into creamed mixture. Add rolled oats, raisins and nuts; mix well. Drop by tablespoonfuls 2 inches apart onto greased cookie sheet. Bake at 400 degrees for 8 to 10 minutes until lightly browned. Cool thoroughly then store in a tightly covered container.

Yield: 3 dozen big soft cookies

Approximate nutrition per serving: 150 calories, 7 grams fat (1.7 grams saturated, 44 percent fat calories), 2.4 grams protein, 19 grams carbohydrate, 11.9 grams cholesterol, 1 gram dietary fiber, 117 milligrams sodium.