Soft Oatmeal Cookies

This cookies is a great way to use up really hard, dried out raisins, making for a soft, chewy oatmeal cookie. This cookie is a great treat fresh from the oven and even several days later it is still soft.

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Makes: 18-20 servings

Prep time: 10 minutes

Total time: 30 minutes

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Ingredients:

• 1/2 cup raisins

• 1/3 cup water

• 1/2 cup shortening

• 1 egg

• 1 1/2 cups brown sugar

• 1 tsp vanilla

• 2 cups flour

• 1 1/4 cups rolled oats

• 2 tsp baking soda

• 3/4 tsp cinnamon

• 1 tsp salt

• 1/2 cup raisins or chocolate chips, optional

Instructions:

1. Preheat oven to 275F. Combine raisins and water and set aside. The harder the raisins the hotter the water and the longer they may need to sit.

2. Add raisins to a food processor and blend until very smooth. Combine raisin puree with shortening, egg, brown sugar and vanilla in a large bowl. Mix until smooth.

3. Add the flour with the oats, baking soda, cinnamon and salt. Mix well. Add mix ins and stir in. Roll portions of the dough into a ball in your hands and press to 1⁄2-inch flat on an ungreased baking sheet.

4. Bake 275F for 18-20 minutes. Be careful not to overcook, or the cookies will not be chewy. Store in a sealed container.

Tips and Notes:

• The dough can be shaped and frozen for later baking. The dough stays soft and sticky.

• I've baked this at 350F for 12-14 minutes with great success, especially straight from the freezer.

• I have used craisins, raisins, and chocolate chips as mix ins. This is a very versatile recipe for mix ins.