Ingredients
1 cup butter (2 sticks) room temperature
1 cup butter flavor Crisco (1 stick)
1 cup firmly packed dark brown sugar
1 cup firmly packed light brown sugar
1 cup granulated sugar
4 eggs room temperature
1 teaspoon vanilla
2 cups Quaker Oats
2 cups Quick Quaker Oats
2 cups coarsely chopped toasted almonds
1 cup raisins
3 cups all purpose flour
2 teaspoons backing soda
1 teaspoon salt
2 tablespoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon mace
1/4 teaspoon allspice
1/2 teaspoon nutmeg
Preparation
Preheat oven to 375 degrees.
Cream room temperature butter and Crisco. Gradually add brown sugars and granulated sugar. Cream well. Add room temperature eggs one at a time and beat well between each egg. Add vanilla and beat well. Sift together flour, soda, salt, and spices. Add sifted ingredients slowly to creamed mixture and continue beating for two minutes. Fold in the oats, almonds, and raisins.
Chill dough.
Scoop 1/4 cup of dough and shape into a ball. Place on parchment paper at least 2 inches apart and bake for 13-16 minutes just until center of cookies fall. Let cool on pan for 2 minutes and then move to a cookie rack.
