Well upon looking for raisin biscuits, I found that the company had been bought out and the new company discontinued them (sniff!!!). You can see how often I eat sweets.... You can get this type by mail order although they are more expensive:
6 Packages Garibaldi Biscuits available at The Vermont Country Store
Oatmeal raisin (or coconut or nut) cookies:
cream together: 2 c butter, 2 c firmly packed brown sugar, 2 c sugar
beat in: 2 tsp vanilla and 4 eggs added one at a time
sift together: 3 c flour, 2 tsp salt, 2 tsp baking soda; stir in 6 c quick cooking oats and 1 1/2 c either flaked coconut*, raisins, or nuts as per you choice (or divide into three and add 1/2 c each section)
Stir flour mixture into creamed butter/sugar mixture.
Drop spoonfuls on a greased cookie sheet and bake 350F for 10-15 mins. Cool on a rack.
*Brown sugar comes in bags in baking aisle, use any brand quick oats, the coconut will be the sweetened Angel Flake from baking aisle
Peanut butter cookies
Cream: 1 c shortening, 1 c sugar, 1 c brown sugar (packed)
Beat in: 2 eggs beaten and 1 tsp vanilla and then 3 c flour sifted with 1/2 tsp salt and 1 1/2 tsp baking soda, then stir in 1 c peanut butter. Mix and knead. Roll dough into 3/4" balls with the hands, put 1 inch apart on greased cookie sheet and then flatten with a fork making marks one way then across (will be criss cross). Bake 400F 5-10 mins.
Shortening means generally a fat like substance and specifically here to be Crisco. You can also use butter or margarine. Crisco is in many old recipes but you make want to not use due to health reasons. (type of fat)
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