My mother made a huge batch of this recipe as a child in the 1940’s. My grandmother came home to her daughter baking dozens of cookies. Having grown up with these tasty soft and chewy cookies, I understand my mother’s grandiose cookie plan, she had 2 siblings for goodness sake. Grandma said when they finished baking there was enough cookies for the whole block. Since that long ago date the recipe has been scaled back to a reasonable portion.
Yields Approximately 32 cookies
Preheat the oven to 350 degrees Fahrenheit
1 cup vegetable shortening
2 cups brown sugar
2 tablespoons orange zest
4 tablespoons orange juice
1 teaspoon of vanilla
2 cups of flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups of rolled oats (not instant)
1 cup of golden raisins
1/2 cup of chopped nuts (walnuts or pecans)
Using a mixer cream the shortening & the brown sugar together. Beat the eggs in until light and fluffy. Add the orange zest, orange juice and vanilla and mix again.
Sift together the flour, baking soda and salt.
Add the sifted flour mixture, rolled oats, raisins and nuts to the creamed mixture, and mix until blended, periodically scrapping down the sides of the bowl.
Using 2 spoons drop 1 heaping tablespoon of batter onto an un-greased cookie sheet pan. Each 17.25″x11.5″ cookie sheet pan holds approximately 8 cookies. Bake at 350 degrees Farenheit for 10 to 12 minutes until done, golden brown. Let the cookies cool on baking sheet, before transferring them.