1/2 c Shortening 2 ea Eggs
1/2 c Butter 1 t Vanilla
3/4 c Packed brown sugar 1 1/3 c All-purpose flour
2 t Apple pie spice or pumpkin 2 1/2 c Regular rolled oats
-spice 1 1/2 c Snipped dried cherries or
1/2 t Baking powder -raisins
1/4 t Baking soda 1 t Shredded orange peel
1/4 t Salt
In a large bowl mixer bowl beat shortening and butter for 30 seconds
or until softened. Add sugars, pie spice, baking powder, baking
soda, and salt. Beat until fluffy. Add eggs and vanilla; beat
thoroughly. Beat in flour. Stir in oats, cherries or raisins, and
orange peel. Generously fill a 1/3 cup dry measure with dough and
drop onto a greased cookie sheet. Press into a 4 inch circle. Repeat
with remaining dough, placing cookies 3 inches apart on greased
cookie sheet. Bake in 375 oven 8 to 10 minutes or until edges are
golden. Let stand for 1 minute. Transfer cookies to a wire rack to
cool. Store cookies in an airtight storage container at room
temperature for up to 3 days or freeze container, for up to 3 months.
Yields
14 servings