Soft Oatmeal Cookies

Source: Mary Carmichael

Mary Carmichael taught me what it meant to be a good neighbor as a young girl in Tyler, Texas in many ways. Mary made her award-winning cookies often and shared them with our family each and every time a batch came out of her oven. I was so thrilled to get her recipe to continue the tradition of sharing these gems. They are the best Oatmeal Raisin Cookies I have ever had. Ever.

Preheat oven 375 degrees

Combine following and beat with fork and soak at least 1 hour:
1 tsp vanilla
3 eggs
1 cup raisins

Cream together:
1 cup white sugar
1 cup brown sugar (lightly packed)
1 cup crisco shortening (solid) – (butter does not work for this recipe, I tried!)

Sift following into creamed mixture. Mix well:
2 ½ cups flour
1 tsp salt
1 tsp cinnamon
2 tsp baking soda

Add to above and mix well:
2 cups quick oats
1 cup pecans (optional)
And raisin mixture from above. 

Mixture will be very crumbly. Resist the urge to add any liquid. Form into mounds on ungreased cookie sheet. I line cookie sheets with parchment paper. Bake 10-12 minutes. Cool on wire rack and store in air tight container.