Prep Time 25m
Cook Time 11m
Ready Time 80m
Yield 42 to 48 cookies

  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup molasses
  • 2 teaspoons vinegar
  • 2 large eggs
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 3 teaspoons ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 3/4 cups quick oats (not instant or old fashioned), uncooked
  • 1 1/2 cups raisins
Preparation Directions
  • Step 1Heat oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, brown sugar, granulated sugar, molasses, vinegar and eggs in bowl of electric mixer; beat at medium speed until well blended.
  • Step 3Combine flour, ginger, baking soda, cinnamon and cloves in medium bowl. Mix into shortening mixture at low speed until blended. Stir in oats and raisins.
  • Step 4Drop dough by rounded teaspoonfuls 2 inches apart onto prepared baking sheets.
  • Step 5Bake 11 to 14 minutes. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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