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Name: Rosey Rocks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Baking Powder; 1/2 ts Salt; 2 Eggs; 1 c Flour sifted; 3/4 c Butter or margarine; 2 ts Cinnamon; 1 ts Nutmeg; 1 c Walnuts chopped; 1 c Sugar; 1 cn (10 1/2 ounce) condensed; 3 c Rolled oats; 2 c Chopped raisins; 1/2 ts Baking soda

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INGREDIENTS

1 ts Baking Powder
1/2 ts Salt
2 Eggs
1 c Flour ; sifted
3/4 c Butter or margarine
2 ts Cinnamon
1 ts Nutmeg
1 c Walnuts ; chopped
1 c Sugar
1 cn (10 1/2 ounce) condensed
3 c Rolled oats
2 c Chopped raisins
1/2 ts Baking soda

Servings

INSTRUCTIONS

This is a wonderfully different cookie recipie that is easy and makes a large number of cookies which never seem to last long in our house and which freeze very well. Enjoy! Method 1. Sift together flour, baking powder, soda, salt and spices. 2. Cream together butter and sugar until light and fluffy. 3. Add eggs and beat thoroughly. 4. Add dry ingredients and soup alternately, blending well after each addition. 5. Stir in oats, raisins, and walnuts. 6. Drop by rounded teaspoonfuls on cookie sheet. 7. Bake in a moderate oven (350 (F.) about 20 minutes or until lightly browned. 8. Makes about 8 dozen. Sandras comments I often alter the proportions of raisins and nuts to what I have on hand. As we prefer raisins to nuts, I sometimes use all raisins. I would not try to use all nuts as the raisins add a wonderful texture and taste. Posted to Bakery-Shoppe Digest V1 #443 by S J F Brocaar on Dec 07, 1997

NOTES

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Rosey Rocks

1 ts Baking Powder
1/2 ts Salt
2 Eggs
1 c Flour sifted
3/4 c Butter or margarine
2 ts Cinnamon
1 ts Nutmeg
1 c Walnuts chopped
1 c Sugar
1 cn (10 1/2 ounce) condensed
3 c Rolled oats
2 c Chopped raisins
1/2 ts Baking soda

This is a wonderfully different cookie recipie that is easy and makes a  large number of cookies which never seem to last long in our house and  which freeze very well. Enjoy!    Method    1. Sift together flour, baking powder, soda, salt and spices.    2. Cream together butter and sugar until light and fluffy.    3. Add eggs and beat thoroughly.    4. Add dry ingredients and soup alternately, blending well after each  addition.    5. Stir in oats, raisins, and walnuts.    6. Drop by rounded teaspoonfuls on cookie sheet.    7. Bake in a moderate oven (350 (F.) about 20 minutes or until lightly  browned.    8. Makes about 8 dozen.    Sandras comments    I often alter the proportions of raisins and nuts to what I have on hand.  As we prefer raisins to nuts, I sometimes use all raisins. I would not try  to use all nuts as the raisins add a wonderful texture and taste.  Posted to Bakery-Shoppe Digest V1 #443 by S J F Brocaar <acesjfb@shore.net>  on Dec 07, 1997

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Nutrition

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Serving Size: 1 Serving (2194g)
Recipe Makes: 1 Servings

Calories: 8628
Calories from Fat: 3887 (45%)

Amt Per Serving		% DV

	Total Fat 431.9g	576 %
	Saturated Fat 119.6g	598 %
	Monounsaturated Fat 146.9g
	Polyunsanturated Fat 135.8g
Cholesterol 2410.7mg		742 %
Sodium 1803.8mg		62 %
Potassium 3581mg		94 %
Total Carbohydrate 1058.9g		311 %
	Dietary Fiber 68.3g	273 %
	Sugars, other 990.6g
Protein 179.2g		256 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8628

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