- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups regular oats, uncooked
- 1 1/2 cups raisins
- 1 1/4 cups sugar, divided
- 1 teaspoon ground cinnamon
- 1 cup shortening
- 1 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
How to Make It
Combine flour, baking powder, soda, and salt in a medium mixing bowl; stir well, and set aside. Combine oats and raisins in a medium mixing bowl; set aside.
Combine 1/4 cup sugar and cinnamon in a small mixing bowl; stir until well blended, and set aside.
Cream shortening in a large mixing bowl; add remaining 1 cup sugar, brown sugar, eggs, vanilla, and almond extract, beating until well blended .
Gradually add reserved flour and oats mixtures alternately to creamed mixture, stirring well after each addition.
Shape dough into 1-inch balls; roll in reserved sugar-cinnamon mixture, and place 2 inches apart on greased cookie sheets. Bake at 350 ° for 10 minutes. Cool slightly on cookie sheets. Remove to wire racks to cool completely.