1 1/2 c. raisins
1 c. soft shortening
1 c. brown sugar, packed
1 c. white sugar
2 lg. eggs
1 tsp. vanilla
1 1/2 c. flour, sifted
1 tsp. baking soda
1 1/2 tsp. salt
3 c. oats

Chop raisins. Beat shortening, sugar, eggs and vanilla together vigorously until well blended and fluffy. Resift flour with soda and salt into creamed mixture; add raisins and oats. Mix until well blended. Chill several hours.

Using 1/4 of the dough at a time, roll out to about 1/8-inch thickness on a floured board. Using a round cookie cutter, cut out cookies. Place on ungreased cookie sheets. Bake in 350 degree oven for 10 minutes or until lightly browned.

Makes 5-6 dozen. For larger, party-sized cookies, use a small coffee pot lid as a cutter.

Makes 54 cookies.