Oatmeal Raisin Pecan Cookies

At long last: an oatmeal cookie recipe that works at 5000-ft altitude! And not only turns out right, but is delicious - a perfect blend of crunchy and chewy, with plenty of cinnamon and raisins. Warning: this recipe makes a LOT of cookies (8-10 dozen depending how big you make them).

Ingredients:

- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar

- 3 eggs
- 1 teaspoon vanilla

- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon

- 2 cups oats
- 1 cup raisins
- 1 cup coarsely chopped pecans (optional but recommended)

Directions:

Preheat oven to 350 degrees.

In a large bowl, cream the shortening and sugars until light and fluffy.

Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add to creamed mixture, beating just until combined.

Stir in the oats, raisins, and pecans.

Shape into 1-inch balls and place on ungreased, non-insulated cookie sheets.

Bake for 9-11 minutes or until golden brown. Remove to a wire rack to cool.