Rolled Oat Goodies (Oatmeal-Raisin Cookies)

This is my mother's recipe for oatmeal-raisin cookies. I've been making it for eons, and my kids and grands love it.

When I made it for this Christmas, I reduced the sugar by half. I'll give you the original recipe, but I want to assure you that I no longer use two cups of sugar in it. I do use shortening, because butter just doesn't come out well. However, I've used either coconut oil (solid at room temperature) or an organic shortening (no soy!), and both worked well.

When I was in kindergarten, at Miami School, in Wabash, Indiana, (1950-1951), the class put together a cookbook. I still have my copy, and this is the recipe my mother contributed. My teacher gave her name as "Mrs. Dudley Lavengood." Can you imagine a contemporary teacher doing that?!?

ROLLED OAT GOODIES

1 cup shortening
2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 cup raisins
2-1/4 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
2 cups rolled oats (Use normal oats, not the quick-cooking type.)
1/2 cup chopped nuts (optional)


Cream shortening and brown sugar until fluffy. Add eggs one at a time, beating well after each addition. Add flavoring and raisins. Sift flour, soda, and salt together. Add dry ingredients, rolled oats and nuts, blending well. Drop by teaspoonsful onto ungreased cookie sheet. Bake in 375-degree oven for 10 minutes.