1 c. soft butter
1/4 c. Crisco shortening
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. real vanilla (don't use imitation)
1 1/2 c. all-purpose sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
3 c. Quaker old fashioned oats
1 1/2 c. raisins

Preheat oven to 350 degrees. Blend butter, shortening and sugars together with a fork. (If butter is too hard to blend, let soften at room temperature for 1/2 hour. Never Melt or Microwave butter.) Once blended, beat mixture with electric mixer at high speed until fluffy. Beat in egg and vanilla. Blend in spices and baking soda and mix thoroughly. Blend in flour and mix by hand until batter has an even consistency. Fold in oats and raisins and mix by hand until all ingredients are evenly distributed.

For best results, chill batter in an airtight container (like tupperware) in refrigerator for at least 3 hours before baking. Drop by heaping teaspoons onto ungreased cookie sheet and bake for 9-10 minutes or until edges of cookies begin to turn light brown. Remove from sheet and cool on paper towels. (Note: Cookies will appear to be half-baked when hot, but will cool to a delightfully chewy texture. Be careful not to overbake!)

Yield 4-5 dozen 2 inch cookies. To retain freshness, store these cookies in the refrigerator in an airtight container. These cookies also freeze and travel well, and are great for camping trips. (Hint, hint.)