Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350°. . stir together sugars, margarine, vanilla and eggs in large bowl. . stir in remaining ingredients. . drop dough by 1/4 cupfuls about 2 inches apart onto lightly greased cookie sheet. flatten to 2 1/2 to 3 inches in diameter. . bake 6 minutes; rotate cookie sheet 1/2 turn. bake 5 to 6 minutes longer or until golden brown. . cool 1 minute; remove from cookie sheet. . about 2 dozen 4-inch cookies. for smaller cookies, drop dough by heaping teaspoonfuls onto cookie sheet. flatten to 1 3/4 to 2 inches in diameter. . bake 5 minutes; rotate cookie sheet 1/2 turn. bake 4 to 5 minutes longer or until golden brown. . about 4 1/2 dozen 2 1/2-inch cookies. note: oatmeal crisp cereal with almonds can be substituted.

Target recipe: preheat the oven to 350°f cream the butter with the shortening to blend well. mix in the sugar and milk powder, then egg and vanilla. stir in the hot water, which has been mixed with the baking soda. (all of these steps can be done in the food processor). fold in the salt, flour, oatmeal, raisins, walnuts and chocolate chips. roll dough into 1-inch balls and place on lightly greased or parchment-lined baking sheet. dip hands in water and press cookies down to flatten. bake at 350° for 12-15 minutes or until golden brown. for chocolate chunk oatmeal: omit raisins and add 2 cups chocolate chunks.