Oatmeal Raisin Cookies

An oatmeal raisin cookie is one sweet divisive treat. I've found when I serve them at events people either absolutely love them or won't touch them, and I think it's about fifty-fifty.

I personally am pro oatmeal raisin — I like them because they are hearty and I like the chewy texture of a cooked raisin. It's nature's gummy bear.

This recipe calls for shortening instead of butter because it makes a chewier cookie. There are four full cups of oatmeal in one batch and lots of chewy raisins. Yum!

Oatmeal Raisin Cookies
(makes 4 dozen cookies)

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
4 cups old fashioned oatmeal
1 1/2 cups raisins

Preheat the oven to 350 degrees. In a large bowl cream together the shortening, sugars and vanilla.  Add the eggs, baking soda and salt. Mix well. Add the flour and mix again. Finally stir in the oatmeal and raisins.

Scoop 1-inch balls and place 1-inch apart on lightly greased or parchment lined sheetpans. Bake for 10 to 12 minutes or until golden brown.

Let the cookies cool a bit on the sheetpan before transferring them to cooling racks.