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Big Oatmeal Raisin Cookies

 

3 1/4 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 1/8 cup vegetable shortening
1 3/4 cup firmly packed brown sugar
1 1/2 cup granlated sugar

3 large eggs
1 teaspoon vanilla extract
4 cups old-fashioned (rolled) oats
2 1/2 cups dark raisins

1. Preheat oven to 350*F (175*C).
2. Combine flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside.
3. Cream shortening with brown sugar and sugar until fluffy. Beat in eggs and vanilla until smooth.
4. Stir in reserved flour mixture until just blended. Stir in oats and raisins until just blended. (Do not over mix the dough.)
5. Using ice cream scoop, scoop out cookie dough into 4 dozen large balls.
6. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3-inches in diameter.
7. Bake for 9 to 12 minutes or until lightly browned. Cool slightly, then transfer cookies from sheets to cool completely on racks. Store in tightly sealed container.

Makes 4 dozen cookies.