Anyway, this mega-hit comes from Allrecipes.com, and it's called Beth's Spicy Oatmeal Raisin cookies. The recipe below is my adaptation, which removes the cloves from the original and also messes with the raisins a bit.
Oatmeal Raisin Cookies
1/2 cup butter, softened
1/2 cup shortening (do not substitute butter for shortening, they aren't the same)
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C).
Plump the raisins: Place raisins in a bowl. Boil some water in a tea kettle and pour over the raisins. Drain right before use.
In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, and salt; stir into the sugar mixture. Stir in the oats and raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Don't let them overbake!
To cool, I let sit on the baking sheet for a minute, then pull the foil and cookies off the hot sheet. When they're completely cool I store them in a tin for up to a week.Two Options to Jazz Them Up:
1. Drizzle a brown butter frosting over the cookies. Melt butter in a saucepan until slightly golden, then add in a tsp of vanilla and enough confectioner's sugar to create an icing like consistency (sorry, I make all diff amounts of this so I don't really have an official recipe!)
2. Swap Craisins for raisins, and add white chocolate chips. Festive and yummy!
Difficulty Rating: 1