Chewy Oatmeal Cookies

      2-1/4 cups unbleached all-purpose flour

      1 teaspoon baking soda

      3/4 teaspoon salt

      1-1/2 teaspoons cinnamon

      1/2 teaspoon nutmeg

      1/2 cup vegetable shortening

      4 tablespoons butter

      2 tablespoons vegetable oil

      2 1/4 cups brown sugar, packed

      2 large eggs

      1/2 cup (4 ounces) yogurt, plain or vanilla

      2 teaspoons vanilla

      3 cups thick oat flakes (old-fashioned rolled oats)

      1-1/2 cups raisins

1. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set  aside.
2. In a large bowl, cream together the shortening, butter, oil and brown sugar. 
3. Add the eggs, one at a time, beating well after each addition. 
4. Beat in the yogurt and vanilla. 
5. Stir in the oats and raisins
6. Add the flour mixture, in three additions, beating well after each addition. 
7. Drop the batter from a tablespoon-size cookie scoop (or from a tablespoon) onto parchment-lined baking sheets. 
8. Bake the cookies in a preheated 350°F oven for 14 minutes. They'll still be light tan; don't let them brown, or they'll be crisp instead of chewy. 
9. Let them cool on the parchment till lukewarm, then carefully transfer them to a wire rack; they'll be delicate when warm, then chewy as they cool. 
10. Store the cookies in a tightly closed container or plastic bag.

Yield:  65 3" cookies
www.BakingCircle.com
February 18, 2003