Step one: assemble ingredients.
1 cup shortening (I used coconut oil instead…YUM!!)
1 cup brown sugar
1 cup white sugar
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda (Big Mommy’s recipe simply says “soda”)
3 cups quick-cooking oatmeal (I used regular oats; it worked fine)
1 cup pecans
1 cup miniature chocolate chips
1 cup golden raisins, cut in halves
Step two: Make sure you attach matching beaters to your mixer. Mixers don’t like trying to whip and beat at the same time, apparently.
Cream shortening and sugars, add eggs and vanila, beat well. Sift flour, salt, and baking soda, then add slowly to sugar mixture. Combine oats, nuts, chocolate chips, and raisins, and add to above mix. (Note from Audrey: I seem to remember these cookies having Rice Krispies in them–hence the Oatmeal “Crispies”–so I added a cup or two of them to the batter at this point.)
Divide dough into equal parts and roll into a log 1-1/2 inches in diameter. Place on waxed paper and roll into a even roll, then freeze for an hour or chill overnight. Slice and bake at 350 degrees for 8-10 minutes. Remove onto a towel with pancake turner, cool and store. (This was Big Mommy’s secret for almost all baking, including biscuits, but especially cookies. You always had to cool them on a kitchen towel! Let me know if it makes them better for you. )
Makes large batch.