Dairy Hollow House Oatmeal-Raisin Cookies

I've made these cookies so many times and just can't get enough of them. This time, to make them more nutritious, I substituted a half cup of flour for raw wheat germ. I also used dark chocolate chips rather than nuts just because I think cookies are always a little better with chocolate.

Ingredients

1 cup raisins
3 cups old-fashioned rolled oats
2 cups flour (or substitute a half cup of flour for wheat germ)
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup (1 stick plus 2 2/3 tbsp) unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup chopped walnuts or pecans or chocolate chips (or all)

Preheat oven to 375 degrees.

In a small bowl, combine the raisins and enough hot water to cover; set aside.

In a large bowl, thoroughly stir together the oats, flour, cinnamon, baking powder, baking soda, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and fluffy. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Stir or beat in all but 1 cup  fo the oat mixture until evenly incorporated. Thoroughly drain the raisins. In a medium bowl, stir together the remaining oat mixture, the raisins, walnuts, pecans, chocolate chips. Fold into the dough until evenly incorporated.

Shape the dough into generous golf-ball sized balls with lightely greased hands. Place on the baking sheets, spacing about 2 inches apart. Pat down balls until just flattened on top.

Bake for 8 to 11 minutes, or until lightly tinged with brown all over and still slightly soft in the centers; be careful not to overbake. {Place un-rolled dough in refrigerater until you're ready to roll more balls for the cookie sheet. This will keep the dough firm which will keep the cookies from speading}.

Store in an airtight container for up to 1 week or freeze for up to 1 month.
The All-American Cookie Book, Nancy Baggett, Houghton/Mifflin.