| | Directions | | Preheat oven to 350°. Grease cookie sheets. In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets. Bake for 10-11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks. |
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| Ingredients | | - |  | 2 cups shortening |
| - | | 2 cups brown sugar |
| - | | 1/2 cup white sugar |
| - | | 4 eggs |
| - | | 2 teaspoons vanilla extract |
| - | | 4 cups flour |
| - | | 1 1/2 teaspoons baking soda |
| - | | 1 teaspoon Salt |
| - | | 2 teaspoons ground cinnamon |
| - | | 1 teaspoon ground allspice |
| - | | 1 teaspoon ground cloves |
| - | | 6 cups rolled oats |
| - | | 1 cup milk |
| - | | 2 cups raisins |
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