8 1/2 cups sifted flour ( normally use unbleached)
1 tbls salt
2 tbls baking soda
8 cups quick cooking rolled oats
2 1/2 cups sugar
1 tbls ground ginger
2 cups melted shortening (I'm going to use Smart Balance the next time)
2 cups light molasses ( I have blended light and dark when I didn't have enough light)
4 eggs beaten
1/4 cup hot water
3 cups seedless raisins
2 cups walnuts, chopped
optional coarse sugar for tops
Reserve 1/2 cup flour
Sift together 8 cups flour, salt and baking soda
In a VERY large bowl, mix rolled oats, sugar and ginger. Stir in shortening, molasses, eggs, hot water, sifted dry ingredients, raisins and nuts. Work dough with hands until well mixed. Add the reserved 1/2 cup flour if needed to make dough workable.
At this point Farm Journal says to roll and cut. I found it incredibly frustrating trying to cut through raisins, so now I just drop these and sort of flatten them out on the cookie sheet.
Place 2-3 inches apart on the sheet, brush with water and sprinkle w/sugar if desired. (personally, I don't think they need the additional water/sugar treatment)
Bake at 375 for 8 to 10 mins.