Quality ingredients = “Ooohhh….ahhhhh…mmmmmmm…”
Cheap ingredients = “Hey, these aren’t half bad!”

• 1/2 cup butter, softened (don’t even think about using wanna-be butter)
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar (use quality sugar – yes…there’s a difference)
• 2 eggs
• 1 teaspoon vanilla extract (I use Mexican vanilla)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (Saigon Cinnamon is the best and I usually add more)
• 1/2 teaspoon ground cloves (I double the cloves)
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins (I prefer to use golden raisins)
• 2/3 cup nuts (optional)

Now do this…

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats, raisins & nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. I use a melon baller to measure all my cookie dough. It makes for nice even cookies that bake consistently.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.