Dairy Hollow House Oatmeal-Raisin Cookies

Tonight I made another great cookie recipe. This time, it was a recipe for oatmeal raisin cookies that used to be served at a bed-and-breakfast before it closed down. (Martha said that wasn't a good sign.) They are delicious! The only spice in the recipe is cinnamon, which gives it a remarkably warm and homey taste. In case you wish to make these cookies (belive me, you won't be disappointed by how they turn out), here is the recipe.

Dairy Hollow House Oatmeal-Raisin Cookies

1 cup raisins

3 cups rolled oats

2 cups flour

1 tsp. cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp salt,

2/3 cup softened butter

1/2 cup shortening

1 cup light brown sugar

1 cup sugar

2 eggs

1 tsp. vanilla

1 cup chopped walnuts or pecans

Preheat oven to 375 degrees. Grease or spray with cooking spray several baking sheets. In a small bowl, place raisins and cover with hot water. Let set. Stir together oats, flour, cinnamon, baking powder, soda, and salt. Beat butter and shortening in mixer until light and fluffy. Add brown sugar and sugar; beat until fluffy and smooth. Add eggs and vanilla; beat until well-mixed. Stir in all but one cup of the flour mixture. Drain raisins and combine with remaining flour and nuts. Fold into dough. shape into golf-ball-sized balls with lightly greased hands. Pat down gently.

Bake for 8-11 minutes, turning baking sheet around halfway through in
order to insure even baking. Place cookie sheet on wire rack and let stand 1-2 minutes for cookies to stiffen before placing cookies on wire racks. Store in an airtight container for up to 1 week or freeze for up to 1 month.

I really think that letting your cookies sit on the baking sheet for a few minutes after they come out of the oven helps a lot. When I make cookies, they usually fall apart, but so far my cookie "experimental recipes" have both said to let them sit. I think I have only lost one cookie to crumbling so far.