Spiced Oatmeal Raisin Cookies

(4-5 dozen cookies)

1 cup shortening

1/2 cup white granulated sugar

1 cup brown sugar (packed firmly into measuring cup)

2 large eggs

2 tsp vanilla extract

2 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp allspice or ground cloves

4 cups rolled oats 

1 cup raisins [dried cranberries would be awesome too!]

1/4 cup milk [or water]

Preheat oven to 350 degrees.

1. In large bowl, beat together softened shortening, butter, milk, eggs, vanilla extract, and sugars until well mixed.

2. Add flour, baking powder, baking soda, salt, and spices

until well blended.

3. Stir in dry oats. Mix thoroughly. Then stir in raisins. Mix well until batter is firm.

4. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased/ parchment paper lined cookie sheet. Bake for 10-12 minutes in oven until

golden brown.

**My cookies spread a lot less, keeping a better shape, if I refridgerate the dough at least 1 hour before baking and keep the dough in the fridge between batches.**
*The recipe may be halved, doubled, or whatever without harm. The batter

and baked cookies both freeze well. *