Here’s another great recipe that is a standard, courtesy of my little sister who is our family cookie baker. She said this one was a favorite of our Dad. He liked oatmeal cookies, but was never a fan of raisins. This one became a favorite because it had all the great taste of an oatmeal cookie, but was a lighter and crispier version.

This recipe was originally published by Taste of Home Magazine.

INGREDIENTS:

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick cooking oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

INSTRUCTIONS:

In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

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