Raisin Oatmeal Cookies

From 1921:
This recipe comes to us with the recommendation that the children can “eat any amount without any bad after effects.” We opine that there may be decidedly good after effects if any degree of moderation is observed.
Also there is a warning not to bake the little cakes too long, or
they will become very hard upon cooling. This was found through
sad experience. They should be “chewy,” with crisp edges and tinted a delicate brown.
Sour milk and soda will give a more tender texture, but those made with baking powder were very crisp and good. Raisins and oatmeal supply both energy and growing material for the most vigorous youngster, and in such alluring form!

To make them use:
1 cupful lard
2 cupfuls sugar
3 cupfuls flour
1 cupful raisins
1 teaspoonful salt
1 teaspoonful cinnamon
2 cupfuls rolled oats
½ cupful sweet milk
6 teaspoonfuls baking powder.
Into the lard stir the sugar. Mix all dry materials, including the chopped raisins. Add these alternately with the milk to the sugar and lard. Drop from the end of a spoon onto a greased baking sheet and cook in a hot oven (400 degrees) about ten minutes. Four dozen cookies will be the reward, and at very little expense.