Ingredients
10
tbsp (1 1/4 sticks) unsalted butter, room temperature
6
tbsp solid vegetable shortening
1
cup (packed) golden brown sugar
1
1/2 cups all purpose flour
2
cups old-fashioned oats
1
1/2 cups semisweet chocolate chips (about 9 ounces)
Nonstick vegetable oil spray
Directions
1.
Preheat oven to 350°F. 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.
2.
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.)
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