Makes 4 Dozen Small Cookies
½ Cup Vegetable Shortening (Crisco), Room Temperature
½ Cup Unsalted Butter, Room Temperature
1 Cup Brown Sugar, Firmly Packed
½ Cup Granulated Sugar
2 Large Eggs, Room Temperature
2 Teaspoons Pure Vanilla Extract
1½ Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Fine Sea Salt
1 Teaspoon Baking Soda
3 Cups Old Fashion Oats (Not Instant or Quick Cooking)
2 Cups Raisins, Dried Cherries or Dried Cranberries, Large Pieces Chopped
12 Ounces White Chocolate Chips
Preheat oven to 350°F.
In the bowl of a standing electric mixer fitted with the paddle attachment, cream vegetable shortening, butter and sugars until light and fluffy. Add eggs one at a time being sure each egg is completely incorporated before adding the next. Add vanilla.
Mix dry ingredients together and mix into butter/egg mixture until just blended. Fold in dried fruit and white chocolate chips. Drop onto baking sheet lined with parchment paper, or silpat, using a small ice cream scoop to measure and bake 12 minutes rotating the pan half way through the cooking time. Cool completely on baking sheet before storing.
Store cookies in an air-tight container for up to 1 week. Alternately, you can store the baked cookies in the freezer wrapped with plastic wrap and placed in a freezer plastic storage bag for up to 1 month.
