Oatmeal Pudding Cookies

(I didn't take a photo of these cookies, but everyone knows what oatmeal-raisin cookies look like).

I don’t have a favorite recipe for oatmeal-raisin cookies, but I have two or three that I like. I like them chewy and pretty spicy with lots of raisins. This is one of the recipes that I like -- one of the best things about it is that it’s good for cookie jars or containers that aren’t air-tight (most cookies will dry out or get hard after a couple of days, but these were still chewy after sitting for four days on the kitchen counter).

Oatmeal-Raisin Pudding Cookies (slightly altered from a recipe I found at allrecipes.com)

1 cup shortening (plain or butter-flavor)
¾ cup packed brown sugar
¼ cup granulated sugar
3.5-oz. package instant vanilla pudding mix
2 eggs
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. allspice
½ tsp. ground cloves
3-1/2 cups quick oats
1-1/2 cups raisins

Cream shortening & sugars until smooth; blend in pudding mix. Beat in eggs and vanilla, mixing until batter is light & fluffy.

Combine flour, baking soda, and spices; mix into batter. Stir in oats and raisins (batter will be stiff; these may need to be stirred in by hand).

Drop dough by spoonfuls onto parchment-lined baking sheets; bake at 350 degrees for 8-12 minutes or until cookies are firm. Cool on wire racks.

Makes about 80 cookies.