Okay folks. Below is my oatmeal raisin cookie recipe. It is sooo yummy! Soooo tender! Soooo perfect! My Mom might be mad at me for sharing this recipe who are we kidding...I run that risk with every recipe that I share with you :-P. If you don't like raisins, like my punk-a-roos, then you can omit them if you'd like. Enjoy!
Oatmeal Raisin Cookies
1 cup of Crisco shortening (Yes, Crisco shortening. NOT butter!)
1 cup firmly packed brown sugar
½ cup granulated sugar
1 1/4 tsp. Vanilla
1 ½ cup all-purpose flour
1 tsp. Baking soda
1 tsp. Cinnamon
½ tsp salt
3 cups Quaker Oats (Old-fashioned or quick oats. Which ever you have.)
Preheat oven 350 degrees.
Beat together Crisco and sugars in a mixer until creamy.
Add eggs and vanilla; blend well
Combined flour, baking soda, cinnamon and salt in a separate bowl; stir together.
Add the flour mixture to the sugar mixture a little at a time. Mix until everything in combined.
Stir in oats and raisins; mix until everything is combined.
Drop by rounded tbsps onto greased cookie sheet.
Bake for 8-9 minutes or until slightly brown. It is important that you don't over bake these cookies. If you do then they will be grody!
Remove cookie sheet from oven, let sit on cookie sheet for 5 minutes, and then transport them from the cookie sheet to a wire rack to finish the cooling process (about 20 minutes).
Store in an air tight container with a piece of bread to keep them from getting hard.