OatmealRaisinCookies

🥘 Ingredients

• regular oats 2 ½ cups
• vegetable shortening ¾ cup
• brown sugar ¾ cup
• granulated sugar ¾ cup
• eggs 2
• vanilla 1 teaspoon
• all purpose flour 1 ½ cups
• baking soda 1 teaspoon
• baking powder 1 teaspoon
• salt 1 teaspoon
• cinnamon 2 teaspoons
• allspice 1 teaspoon
• raisins 1 ½ cups

1. 1

   Preheat oven to 325 degrees F with an oven rack in the center position.
2. 2

   Optional: Spread regular oats on a baking sheet or jelly-roll pan and toast them for 15 minutes stirring frequently until they are pale gold. Let the oats cool.
3. 3

   Reset the oven to 350 degrees F.
4. 4

   In a large bowl of electric mixer cream the vegetable shortening until it is soft.
5. 5

   Then beat it, in turn, the brown sugar and granulated sugar , beating after each addition until the mixture is fluffy.
6. 6

   Beat in eggs and vanilla .
7. 7

   Sift together the all purpose flour , baking soda , baking powder , salt , cinnamon , and allspice .
8. 8

   Stir the flour mixture into the creamed mixture. Stir in the cooled oats and the raisins and mix well.
9. 9

   Measure dough by rounded measuring table-spoonfuls and place the mounds 3 inches apart on a greased baking sheet.
10. 10

    Flatten each mound slightly with the palm of your hand.
11. 11

    Bake the cookies in the center of the preheated oven for 15 minutes until they are firm to the touch and lightly browned around the edges.
12. 12

    Cool the cookies on the baking sheet for another 5 minutes or until they are firm enough to be removed to a wire rack .
13. 13

    Allow them to cool completely, then store in a tightly covered container. The cookies will keep for as long as two weeks at room temperature.