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Molasses Oatmeal Cookies

Yields:	36 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

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Ingredients

3/4	cup	vegetable shortening
1 1/4	cups	brown sugar	firmly-packed
1	each	egg
1/3	cup	milk
1	tablespoon	molasses
1 1/2	teaspoons	vanilla extract
3	cups	oats, quick cooking	uncooked
1	cup	flour, all-purpose
1 1/2	teaspoons	cinnamon
1/2	teaspoon	baking soda
1/2	teaspoon	salt
1/2	teaspoon	cloves	ground
1	cup	pecans	coarsely chopped
1/2	cup	raisins, seedless
1/4	cup	chocolate chips (semi-sweet)

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheet with shortening. Place sheets of foil on countertop for cooling cookies.

Combine shortening, brown sugar, egg, milk, molasses and vanilla in a large bowl.

Beat at medium speed of electric mixer until well blended.

Combine oats, flour, cinnamon, baking soda, salt and ground cloves.

Mix into creamed mixture at low speed just until blended.

Stir in pecans and raisins.

Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet.

Bake one sheet at a time for 10 to 12 minutes, or until lightly browned. Do not overbake.

Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.

Place chocolate chips in small resealable plastic bag.

Microwave 30 seconds at 100% (HIGH) power.

Knead bag. Repeat if necessary.

Cut corner off bag. Drizzle melted chocolate over cookies.

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