1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
3 cups raw, quick cooking oats
1 cup seedless raisins
Preheat oven to 375 degrees. Lightly grease cookie sheets. Sift flour, baking soda, and salt. In large bowl, with electric mixer at medium speed, or wooden spoon, beat shortening, sugars, eggs, and vanilla until light and fluffy. Add flour mixture and oats; beat with wooden spoon until well blended. Stir in raisins. With hands, roll into balls, using a slightly rounded tablespoonful for each. Place 2 inches apart on prepared cookie sheets. Bake 12-14 minutes or until golden brown. Let stand 1 minute, then remove to wire rack and cool. Makes about 2 1/2 dozen cookies.
Testing comment: It tasted great!
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 53)
1 comment:
We baked a batch of these today and thought they tasted good.
The cookies we baked for 12 minutes were a bit on the crispy side. We tried baking some for 8 minutes and they were soft and chewy -- just how we like them.
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