Ingredients
- 31/4 Cups all-purpose flour
- 2 Teaspoons baking soda
- 1 Teaspoon salt
- 4 Cups rolled oats
- 1 Cup sugar
- 11/4 Cups brown sugar, packed
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon ground cloves
- 1/2 Teaspoon ground nutmeg (optional)
- 11/4 Cups shortening
- 3/4 cups + 2 tablespoons butter or margarine
- 3 whole eggs
- 1 Tablespoon vanilla
- 11/2 Cups California raisins, plumped
Procedure
1. Blend flour, baking soda, salt, rolled oats, sugar, brown sugar, cinnamon, cloves and nutmeg for 2 minutes in mixer bowl on low speed.
2. Add shortening, butter, eggs and vanilla. Mix for 1 minute on medium speed.
3. Add raisins and blend for 30 seconds on low speed.
4. Portion with No. 40 scoop in rows of 6 down and 5 across onto each of 2 sheet pans (18 x 26 x 1-inch).
5. Bake until lightly browned in Conventional oven – 350°F for 12 to 14 minutes or Convection oven – 300°F for 6 to 8 minutes.
6. Cool completely. Remove from sheet pans.
Notes:
1. May substitute 1 1/2 ounces (1/2 cup) dried whole eggs and 1/2 cup water for shell eggs.
2. To plump raisins, cover the fruit with very hot tap water. Soak 2 to 5 minutes. DO NOT OVERSOAK. Drain well before using.