1 cup (5 oz.) raisins
3 cups old fashioned rolled oats
2 cups flour
1 tsp. cinnamon
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2/3 cup (1 stick plus 2 2/3 Tbsp.) unsalted butter, slightly softened
½ cup vegetable shortening
1 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla
1 cup (4 oz.) chopped walnuts or pecans
Preheat the oven to 375 degrees. Grease baking sheets or use parchment.
In a small bowl, combine the raisins and enough hot water to cover; set aside.
In a large bowl, thoroughly stir together the oats, flour, cinnamon, baking powder, baking soda, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and fluffy. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Stir or beat in all but 1 cup of the oat mixture until evenly incorporated. Thoroughly drain the raisins. In a medium bowl, stir together the remaining oat mixture, the raisins, and nuts. Fold into the dough until evenly incorporated (very important!!) Bake for 8-11 minutes, but be careful not to over bake. These are great frozen.
Laura Barrus (an MIT friend) used to make cookies every week and then freeze them two to a plastic bag, so she always had a baggie of cookies to grab on the way out the door! I visited Laura years after we had been next- door neighbors in Cambridge, Mass. and she was still offering me baggies of delicious frozen cookies for the road! Love her! (The cookies need to be slightly under baked for these to really taste great) Cathy Wiltbank (a Tokyo friend) used to always make a peanut butter sandwich to-go. She would spread the peanut butter thinly over crust-less white bread then she would cut the sandwich into centimeter-sized squares! We fondly called them “Centimeter Sandwiches”. She never traveled without her little bento box full of Centimeter Sandwiches!
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