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Step 1
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| Bring butter and shortening to room temperature. |
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Step 2
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| Using an electric mixer, beat together the butter, shortening and brown sugar until a creamy mixture. |
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Step 3
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| Beat in the vanilla, then add the eggs one at a time. |
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Step 4
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| In another bowl, mix together the flour, salt and baking soda. Add to the creamed mixture in 2 or 3 batches. |
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Step 5
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| With a spoon, slowly mix in the oats until just combined. Fold in raisins or chocolate chips (optional). |
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Step 6
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| Put dough into refrigerator for 30 minutes before baking. |
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Step 7
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| Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. |
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Step 8
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| Using a large spoon, drop portions of dough on prepared cookie sheets 2-3 inches apart. |
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Step 9
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| Bake until golden brown and chewy, about 12-14 minutes. |
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Step 10
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| Let cool on baking sheets for a few minutes and then slide parchment paper onto a cooling rack. Makes about 24 cookies. |
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