A smear of peanut butter between two of these cookies makes an unusual but nutritionally acceptable peanut butter sandwich! Add chopped nuts, dried cranberries, or chocolate chips if you like.

1 cup raisins
1/2 cup shortening
1 stick unsalted butter, softened but still cool
1 cup brown sugar firmly packed
1/2 cup granulated sugar
2 extra large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1 cup white whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3 cups rolled oats

1. Preheat oven to 350°.
2. Plump raisins in just enough water to cover by microwaving one minute. Drain.
3. In a large bowl, cream the shortening, butter, and sugars until light and fluffy. Add the eggs one at a time, then vanilla, and beat well. In another bowl, whisk together the flours, baking soda, cinnamon, and salt. Slowly add to the creamed mixture. Stir in the oats and raisins.
4. On an ungreased cookie sheet, drop dough by tablespoon leaving 2 inches between cookies.
5. Bake 10 to 13 minutes, or until lightly browned. Cool on a wire rack, then store in an air-tight container.

Servings: 72
Yield: 6 dozen