Soft Oatmeal Cookies and Honey Oatmeal Cookies (Dairy-Free)

The Pratt Family Cookbook & Dairy-Free Cookbook

Soft Oatmeal Cookies

1/2 cup white vegetable shortening
1/4 cup margarine
2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1/4 cup rice/soy, etc. milk or water
3/4 teaspoon ground cinnamon
1 3/4 cups rolled oats
1/2 cup raisins or chocolate chips (optional)

Cream the shortening and margarine until creamy. Add the sugars, eggs, baking powder,
baking soda, vanilla, water or milk, and cinnamon. Mix. Add 1 cup of flour. Mix. Add the
remaining flour. Add the oats and raisins (if desired). Mix. Drop about a tablespoon of cookie
dough onto a greased baking pan about 2 inches apart. Bake at 375 degrees F. for about 10 to
12 minutes or until the bottoms are slightly brown (or it holds its shape). Cool on wire racks.

Soft Honey Oatmeal Cookies

1/2 cup margarine or white vegetable shortening
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup honey
2 eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1/4 cup rice/soy, etc. milk or water
1 3/4 cups all-purpose flour
1/4 cup unprocessed bran
1 3/4 cups rolled oats
1/2 cup raisins or chocolate chips (optional)

Cream the margarine or shortening until creamy. Add the sugars, honey, eggs, baking powder,
baking soda, vanilla, water/milk, and cinnamon. Mix. Add 1 cup of flour. Mix. Add bran and
the remaining flour. Add the oats and raisins (if desired). Mix. Drop about a tablespoon of cookie
dough onto a greased baking pan about 2 inches apart. Bake at 375 degrees F. for about 10 to
12 minutes or until the bottoms are slightly brown (or it holds its shape). Cool on wire racks.