This one is out of my beloved
New York Times Cookbook.
It is titled "Ruth's Oatmeal Crisps", and it is the recipe which won the cookie contest at the 1966 Kentucky State Fair.
It is a great example of the power of shortening and salt in cookies. Butter would be too heavy and the cookies wouldn't be quite as crisp and chewy. And without the salt, they would be too sweet.
1 & 1/2 cups sifted AP flour
1 tsp baking soda
1 tsp salt
1 cup vegetable shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
3 cups oats (not quick-cooking or instant)
1 cup chopped nuts
1 cup raisins (optional)
-Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
-Sift together flour, baking soda and salt.
-Beat shortening and sugars in a large bowl just enough to blend well.
-Add the eggs and vanilla and beat until thoroughly mixed.
-Add the oats and mix again.
-Add to the flour mixture, mixing well.
-Stir in the nuts and raisins.
-Drop the dough by tablespoonfuls onto the parchment-lined baking sheets, 1 & 1/2 inches apart.
-Bake until golden brown, 12 to 15 minutes. Transfer to racks to cool.