Spicy Oatmeal Raisin Cookies

Jill Dorrough

1/2 c butter 1/2 c butter-flavored crisco 1 c packed brown sugar 1/2 c white sugar 2 eggs 1 tsp vanilla 1 1/2 c flour (use 2 cups at high elevation) 1 tsp baking soda 1 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp salt 3 c rolled oats 2 cups raisins Directions: Preheat oven to 350 degrees. In a KitchenAid mixer fitted with paddle attachment, cream together butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Add the oats and raisins. Drop by rounded 2-TBSP balls onto ungreased cookie sheets. Bake 10-12 minutes until light and golden. Do not overbake. Let cool for 2 minutes and remove to wire rack to cool completely.