Minnie's eyes focused on Lew! Lew can remember this as if it were yesterday. "Now listen to me......said Minnie. These recipes have been in th' family since I was a yung'un!
Don't ever give em' out of th' family or I'll come back and haint ever' one of you!" ...(excerpt from the Mitford Cookbook and Kitchen Reader)
World’s Best Cookies
Add oats, cornflakes, coconut, and nuts; stir until blended. Add flour, soda, and salt.
Mix well and form into balls the size of small walnuts. Place on an ungreased cookie sheet. Flatten with fork dipped in water. Bake for10- 12 minutes. Allow to cool on cookie sheets for a few minutes before removing. You may sprinkle a tiny bit of sugar on top if you prefer.Do not overbake!
I learned to soak the raisins before adding them to your cookie mixture long, long ago. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, mixing well. Soak for about one hour.
Preheat to 350 degrees F. Cream butter and sugars with mixer. In a separate bowl combine flour, salt, baking soda, cinnamon, ginger and nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Now add in the egg & raisin mixture. Then add oatmeal and chocolate chips and/or pecans and combine well. Form into balls on cookie sheet. Bake 10 minutes. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack.