BIG OATMEAL RAISIN COOKIES

 

 

3-1/4 CUPS ALL-PURPOSE FLOUR

1 TABLESPOON BAKING POWDER

1-1/2 TEASPOONS GROUND CINNAMON

1 TEASPOON SALT

1 TEASPOON BAKING SODA

2-1/8 CUP SHORTENING

1-3/4 CUP BROWN SUGAR, PACKED

1-1/2 CUP SUGAR

3 EGGS

1 TEASPOON VANILLA EXTRACT

4 CUPS ROLLED OATS

2-1/2 CUPS DARK RAISINS

 

PREHEAT OVEN TO 350.  COMBINE FLOUR, BAKING POWDER, CINNAMON, SALT AND BAKING SODA IN MIXING BOWL.  SET ASIDE.  CREAM SHORTENING WITH BROWN SUGAR AND WHITE SUGAR UNTIL FLUFFY.  BEAT IN EGGS  AND VANILLA UNTIL SMOOTH.  STIR IN FLOUR MIXTURE UNTIL JUST BLENDED.  STIR IN OATS AND RAISINS UNTIL JUST BLENDED.  (DO NOT OVER MIX THE DOUGH)  USING ICE CREAM SCOOP, SCOOP OUT COOKIE DOUGH INTO 4 DOZEN LARGE  BALLS.  PLACE ABOUT 6 BALLS ON LIGHTLY GREASED BAKING SHEET, PRESSING DOWN UNTIL ABOUT ¼” THICK AND 3” IN DIAMETER.  BAKE FOR 9-12 MINUTES OR UNTIL LIGHTLY BROWNED.  COOL SLIGHTLY, THEN TRANSFER COOKIES FROM SHEETS TO COOL COMPLETELY ON RACKS.  STORE IN TIGHTLY SEALED CONTAINER.  YOU CAN ALSO JUST SHAPE INTO BALLS AND FREEZE AT THAT POINT.  YOU MAY HAVE TO BAKE A LITTLE LONGER WHEN THEY ARE FROZEN.