Aunt Elsie's Oatmeal Cookies

Today I thought I would share with you the best oatmeal cookie recipe in the world. It came to my mother from my Aunt Elsie Beasley. She is a wonderful cook. I remember the special birthday cakes she made us as kids. This recipe is just as good today as it was 60 years ago. The original recipe calls for Crisco, but I usually substitue butter or half Crisco and half butter. The Crisco makes a crispier cookie, but the butter is really good. Neither is trendy or considered healthy these days, but in a cookie for a really good dessert, it is a great taste.

Hint: If you do not own a silpat silcone mat to bake cookies on, it is well worth the investment. You will not burn your cookies as easily, they will not stick and you will not have to clean off the cookie sheet between batches. I have 2 and always use them when making cookies. They are also good for bisciuts or scones.You can get them online or in many stores.)

Oatmeal Cookies

1 1/2 c. flour
1 c. white sugar
1 c. brown sugar,packed
1 c. shortening (or butter)
2 eggs
2 Tbsp. water
2 tsp. vanilla
1 tsp. salt
1 tsp. soda
3 c. oatmeal (Old Fashioned)
1/2 c. raisins (optional)
3/4 c. pecans, chopped (optional)

1. Mix the shortening until creamy.(I make these in my mixer.)

2. Add white and brown sugars, mix until creamy.

3. Add eggs, water and vanilla, mix well.

4. Mix flour, salt and soda together. Then add to the shortening mixture. Mix well.

5. Add oatmeal, raisins and nuts to the dough and mix well.

6. Use a teaspoon or cookie scoop to put cookies out a greased cookie sheet or a silpat mat with space for cookies to spread. Usually 12 to a sheet.

7. Bake at 375 degrees for 10-12 minutes.