Prep time: 20 minutes
Cook time: 12 minutes per batch
Makes about 4 dozen
Betty Paro of Davis has made these cookies many times, sending them to friends overseas.
She says they are great "hold-together" cookies and are not crisp.
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
1 tablespoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups rolled oats
1 cup chopped nuts
¾ cup raisins, optional
In a large bowl, cream together shortening and both sugars.
Mix in eggs and vanilla. Combine well.
Sift together the flour, baking soda and salt. Add to batter.
Mix in rolled oats, nuts and raisins, if using.
Drop by spoonfuls onto ungreased cookie sheets. Bake at 325 degrees for 10 to 12 minutes.
Per cookie, based on 4 dozen: 124 calories; 2 grams protein; 15 grams carbohydrates; 6 grams fat (1 saturated, 2 monounsaturated, 3 polyunsaturated); 9 milligrams cholesterol; 79 milligrams sodium; 1 gram fiber; 9 grams sugar; 45 percent calories from fat