2 cups brown sugar (packed)
2 tbsp. molasses (optional)
1/2 cup organic non-hydrogenated vegetable shortening
1/2 cup butter (at room temperature)
1 1/2 tsp. pure vanilla
1 1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. ginger
2 large eggs
1 cup unbleached all purpose flour
1 cup white whole wheat flour
3 cups old fashioned oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup applesauce
1 cup chopped nuts
1 cup raisins, soaked and drained

15 minutes before baking soak raisins in warm water and preheat oven to 350°F.

In the large bowl of a mixer, beat together brown sugar, shortening and butter until light and fluffy. Add eggs and beat for 30 seconds. Add vanilla and beat for another 30 seconds.

In a smaller bowl, stir together both flours, baking powder and baking soda (if using unsalted butter, add 1/2 tsp. salt). Add oats and mix well.

Add dry mixture to the butter mixture, beating only until combined. Drop by large tablespoonfuls onto ungreased baking sheets and bake for 10-15 minutes (depends upon your oven and the size of the cookies). Watch carefully and do not overbake or the cookies will be dry. Remove baking sheet from oven and cool for 1 minute, then remove cookies using a metal spatula and cool completely on a wire rack.

Makes about 2 dozen.

Note: Molasses makes the cookies soft and chewy, but is optional!