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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 on 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.
Lumberjack cookies

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