- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 6 tablespoons solid vegetable shortening
- 1 cup (packed) golden brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups old-fashioned oats
- 1 1/2 cups semisweet chocolate chips (about 9 ounces)
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Nonstick vegetable oil spray
- Preheat oven to 350°. Using electric mixer, beat butter, shortening, both sugars, eggs and vanilla in large bowl until well blended. Sift in flour, baking soda and salt; beat to blend. Mix in oats, chocolate chips, nuts and raisins.
- Spray baking sheets with nonstick spray. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake cookies until golden but still slightly soft to touch, about 15 minutes. Cool cookies on sheets. (Can be prepared 1 day ahead. Store airtight at room temperature.)