by Kathy Hamman Miller
I always wondered why Grandma used shortening in her baking recipes and learned that it did have a purpose. It has a higher melting point than butter, which will make the cookies softer and have more of a surface crumbly texture that doesn’t spread out as much while baking.
I used butter flavor Crisco shortening sticks here in this recipe. I do remember, however, a Grandma shortcut, as they didn’t have the sticks back then to get the one cup that she needed for the recipe. Using a larger glass measuring cup, she would fill it with cold water to a level two cup line, then scooped the shortening from the larger container in to the measuring cup to bring it up to the next cup level with the shortening submerged, then just scooped it out.
Accurate measurement with an easier cleanup, I guess. You can substitute butter or margarine instead by using equal amounts.
Preheat oven to 350 degrees. In large mixing bowl stir together the dry ingredients:
3 cups of old fashioned rolled oats (not instant)
3/4 cup chopped walnuts (nuts of your choice are optional)
1 1/2 cups raisins
Dusting the nuts and raisins in the oats will help them to float in the cookies instead of sinking to the bottom while baking. Continue mixing in:
1 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 teaspoon baking soda
Set aside.
In medium mixing bowl – fork mash the room temperature shortening and sugars together – add the eggs and vanilla. Immediately combine with the set aside dry ingredients listed above.
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 large well beaten eggs
1 tablespoon pure vanilla
Spoon out by heaping tablespoons on a lightly greased cookie sheet. Bake at 350 degrees for 10 minutes. Enjoy!
