Grandma’s Oatmeal Icebox Cookies
1 cup shortening
1 ¼ cup brown sugar
¾ cup white sugar
2 eggs, slightly beaten
1 tsp vanilla
1 ½ cups flour
1 tsp baking soda
½ tsp salt
3 cups rolled oats
2 cups raisins, softened in hot water
(optional additions: dried cranberries, cherries, apricots, etc. chocolate, white chocolate, butterscotch chips, chopped nuts)
Cream shortening and sugars until light and fluffy. Add eggs and vanilla. Mix until well combined. Sift dry ingredients and mix in rolled oats. Add to creamed mixture ¼ cup at a time the dry ingredients, mixing well after each addition. After all flour is added, mix in raisins (2 cups is good, soften in warm water before adding.) Refrigerate dough overnight or until very firm. Roll into balls or drop by teaspoonful onto a greased baking sheet. Bake at 350 F for 12 minutes or until BARELY golden. Store in airtight container. They freeze well.
Enjoy! But…don’t go making yourself sick on them.