Makes about 2½ dozen
Ingredients:
1½ cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
1 cup granulated sugar
1 cup light-brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
3 cups raw, quick-cooking oats
1 cup seedless raisins
1. Preheat oven to 375º. Lightly grease cookie sheets.
2. Sift flour, baking soda & salt.
3. In large bowl, with electric mixer at medium speed, or wooden spoon, beat shortening, sugars, eggs, and vanilla until light and fluffy.
4. Add flour mixture and oats; beat with wooden spoon until well blended. Stir in raisins.
5. With hands, roll into balls, using a slightly rounded tablespoonful for each. Place, 2 inches apart, on prepared cookie sheets.
6. Bake 12-14 minutes, or until golden-brown. Do not over bake. Let stand 1 minute, and then remove to a wire rack; cool.
From The New McCall’s Cook Book by Mary
Eckley – Random House/McCall’s - 1973