I look forward to cooking, baking and entertaining during the holidays. These cookies are a mainstay at my gatherings.
—SUSANNE SPICKER NORTH OGDEN, UT
PREP: 25 MIN. • BAKE: 10 MIN./BATCH • MAKES: 4 DOZEN
2 cups raisins, chopped
2 cups boiling water
3/4 cup butter-flavored shortening
1 cup sugar
3 large eggs
2 1/2 cups all-purpose flour
2 cups old-fashioned oats
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 cups chopped walnuts
1. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins.
3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass. Bake at 325° for 8-10 minutes or until bottoms are browned. Remove to wire racks.