6 oz. (1½ sticks) unsalted butter, room temperature
¼ cup plus 1 tbl. vegetable shortening
¾ cup granulated sugar
¾ cup light brown sugar, packed
1 large egg, room temperature
1 tsp. vanilla extract
1 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
¾ tsp. salt
2 cups Quaker quick oats
1 ¼ cups raisins
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease the sheet well. Set aside.
Using an electric mixer on medium speed, cream butter and shortening. Add sugars and continue beating until light and fluffy, about 5 minutes. Add egg and vanilla extract, scrape down the sides of the bowl with a rubber spatula, and continue beating until the egg is well blended. In a small bowl, combine flour, baking soda, cinnamon, and salt, and add it slowly to the mixing bowl. Scrape down the bowl again, and add oats. Blend well. Stir in raisins.
Scoop rounded tablespoons of the dough onto the baking sheet, about 2 inches apart.
Bake on center rack in oven for approximately 13-14 minutes, or until very lightly browned. Cool on a wire rack.
Store the cookies in an airtight container.
Yields approximately 3 dozen cookies.
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