This recipe combines my 2 favorite Oatmeal Raisin Cookies recipes.
Yield: 4 dozen
5 c. flour
1 tsp. bkg. soda
1 tsp. bkg. powder
2 1/2 tsp. cinnamon
1 tsp. salt
1 1/4 c. butter, softened
2 1/2 c. sugar
2 c. brown sugar
1/2 c. melted shortening, cooled
2 TB molasses
1/2 c. milk
2 c. quick oats
3 c. old fashioned oats
2 c. raisins**
1 c. walnuts (or pecans), toasted
**Soak raisins in boiled water for several minutes. Drain, towel dry and air dry. Put raisins in sifter (can do in batches) and sift with flour. Set aside.
Preheat oven to 350º.
Make sure racks are middle and bottom.
Toast walnuts (or pecans) for about 5-8 min. or until golden but not dark. Let cool.
Mix together the first flour, bkg. soda, bkg, powder, salt and cinnamon and set aside.
Beat together butter ’til creamy.
Add sugars, beat ’til fluffy, about 3 min.
Add eggs, one at a time.
Stir in cooled melted shortening, molasses and milk.
Stir in flour mixture, just ’til mixed.
Add oats, raisins and walnuts.
Roll into 2″ balls.
Bake for 12 minutes, EXCHANGE pans and TURN 180º and bake for 10-13 minutes until cookie edges turn golden brown.