Auntie Iris Marie's Favorite Oatmeal Raisin Cookies

These tasty morsels are full
of raisins & pecans!

 Ingredients:

1/2 cup (1 stick) butter

1/2 cup shortening

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 tablespoons milk or cream

1 1/2 teaspoons pure vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

4 cups old fashioned oats

2 cups raisins

1 - 1 1/2 cups chopped pecans (or walnuts)

Method:

Heat oven to 350*. Line baking sheets with parchment paper and set aside. In a large bowl, cream together the butter and shortening with an electric mixer. Gradually beat in the sugars. Add the eggs, milk and vanilla and beat until well blended.

Sift together the flour, salt, baking soda and cinnamon. Mix the dry ingredients into the butter mixture. Stir in the oats, raisins and pecans. Drop by rounded tablespoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake for 5 minutes. Remove from oven oven, rotate baking sheet and return to the oven for an additional 5 minutes or until the tops of the cookies are golden brown. Let stand for 5 minutes before transferring from the baking sheet to a cooling rack. 

Makes about 6 1/2 dozen cookies. Store in an airtight container in the refrigerator.

Notes: When Auntie Iris Marie was a girl, she used to make oatmeal raisin cookies with her mother, Jane Madsen. They both liked to double the amount of raisins and added plenty of pecans or walnuts. I created this recipe with  my Auntie's influence and guidance.