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Aunt Edna’s Oatmeal Raisin Cookies

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Source: Horked from Grandma's recipe box (modified slightly)

Servings: Makes about 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

For the Cookies

1 cup vegetable shortening

1 1/2 cups dark brown sugar

3 eggs slightly beaten

2 cups rolled oats quick or old fashioned; the choice is yours.

1 tsp baking soda dissolved in 3 tbsp hot raisin water (see instructions)

2 cups all-purpose flour scoop & sweep to measure

1 1/2 tsps cinnamon ground

1 tsp salt

1 cup seedles raisins cooked in 1 cup water (see instructions)

1 cup pecans chopped (optional)

1/4 cup wheat germ

1 tsp vanilla extract

For the Icing

2 cups powdered sugar

1/4 cup raisin water leftover from cooking raisins

Instructions: For the cookies - Cook raisins in 1 c water. Reserve 3 tbsp hot raisin water. Drain raisins & reserve liquid.

In a stand mixer, cream shortening and sugar (about 3-5 mins on medium speed). Reduce speed to stir, add eggs and oats. Dissolve baking soda into hot raisin water and add along with cooked raisins to the mix. Add flour, cinnamon and salt; once integrated, add vanilla and/or nuts and wheat germ. Drop by measured tbsp on a Silpat or parchment-lined cookie sheet. Bake at 375 until edges are browned; approximately 10-12 minutes.

For the icing - Whisk in raisin water to the powdered sugar. You may need more or less water depending on how you measured & what the weather's doing. When desired consistency is reached, spread it on a warm cookie.

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