Our Oatmeal Raisin Cookies

Ok, for a gal that does NOT like raisins, they sure are poppin up all over the place this month!! I soaked them in rum and brown sugar last weekend for TWD's Arborio Rice Pudding. Nate, as previously mentioned, loves raisins, so he's been pretty happy with this years fall baking...I usually make this cookie with crazins, but thinking I may eat less of them if they had raisins, knowing Nate would love them, I went raisins on this batch.

These are awesome on a holiday cookie plate, I'm not going to be making them for the holidays this year though so thought I'd make a pre-Thanksgiving batch for the heck of it.



This makes about 40 cookies

1 1/2 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
3/4 cup butter, at room temperature
1/4 cup butter flavored shortening
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
3 cups rolled oats
1 cup raisins
1/2 cup mini chocolate chips
1/2 cup crushed pecans (very finely chopped)

Pre-heat oven to 350 and have 2 un-greased foil covered baking sheets ready to rock.
In a medium bowl combine the flour baking soda, spices and salt, and whisk to combine.
Using a stand mixer fitted with the whisk attachment, beat the butter shortening and both sugars, add the eggs one at a time and mix until totally incorporated. Add the vanilla and mix. Switch from the whisk attachment to the paddle attachment of the mixer. Slowly mix the flour & spices into the butter, sugar, eggs mix. Then stir in the oats, raisins, chocolate chips and nuts.
Drop using a cookie scoop or spoon (make rounded spoonfuls about 1 1/2 inch diameter) onto the cookie sheets, they only need about an inch between each drop.
Bake 10-12 minutes, let cook a few minutes on the cookie sheet and then transfer to a wrack to cool completely.