Ingredients for Amish Oatmeal Cookies
- 1 cup raisins
- 1/2 cup peanuts
- 6 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup lard
- 2 cups granulated sugar
- 3 cups rolled oats
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup molasses
- 4 large eggs
- flour (for flattening)
- shortening (for greasing cookie sheets)
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How to Make Amish Oatmeal Cookies
- Lightly grease cookie sheets with shortening (avoid butter or margarine). Too much shortening will cause the cookies to spread too thin.
- Grind 1 cup raisins and 1/2 cup peanuts in a food processor using a medium blade. Set aside.
- In a large bowl, sift together 6 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Cut in 1 cup lard using a pastry blender until the mixture resembles coarse crumbs.
- Add the ground raisin mixture, 2 cups granulated sugar, and 3 cups rolled oats. Mix well.
- In a separate bowl, dissolve 1 teaspoon baking soda in 1 cup buttermilk.
- Add 1/2 cup molasses and 3 large eggs to the buttermilk mixture. Beat with a rotary beater until well combined.
- Add the wet ingredients to the dry ingredients and mix well with a spoon.
- Drop by heaping teaspoonfuls (or use a small ice cream scoop) onto the prepared baking sheets, leaving about 3 inches between each cookie.
- Dip a drinking glass in flour and gently flatten each cookie to a 2-inch round.
- In a small bowl, beat the remaining 1 large egg until blended. Brush the tops of each cookie with the egg wash.
- Bake in a preheated 375°F (190°C) oven for 8-10 minutes, or until golden brown.
- Remove from baking sheets and let cool on wire racks.
- Enjoy your 4 dozen giant Amish Oatmeal Cookies!
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
755g
Fat
163g
Carbs
122g
