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LUMBERJACK COOKIES
Makes about 18 cookies
1 1/4 cups sifted all-purpose flour
1 teaspoon ground cinnamon
3/4
teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup vegetable shortening
1/2 cup
sugar
1/2 cup molasses
2 large eggs, lightly beaten
12 ounces
semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup
chopped walnuts
1 cup raisins
Heat oven to 350 degrees.
Sift
together flour, cinnamon, baking soda, baking powder, salt, and ginger in a
medium bowl.
In the bowl of an electric mixer fitted with the paddle
attachment, cream vegetable shortening and sugar on medium speed until light
and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs, one
at a time, and mix until fully incorporated.
Add the flour mixture, one cup
at a time, beating on low speed until dough comes together.
Remove bowl
from mixer.
Using a wooden spoon, stir in chocolate chips, oats, walnuts,
and raisins. Using a 2-inch ice-cream scoop, drop dough baking sheet, about 3
inches apart.
Bake until firm, 15 to 18 minutes. Cool for 5 minutes before
transferring cookies to wire rack to cool completely. Repeat with remaining
dough.
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