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1 stick butter or margarine, barely softened
1/4 cup solid vegetable shortening (Crisco or similar)
1 cup brown sugar
1 egg
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups rolled oats
1-1/2 cups peeled, diced apple (size of raisins)
1/2 cup raisins
Cinnamon Sugar for topping
1/2 cup sugar mixed with 1 teaspoon cinnamon
Preheat oven to 350 deg. Lightly grease baking sheets. In large mixer bowl, beat butter, shortening, brown sugar, and egg at high speed. Scrape the bowl occasionally. Beat until mixture is very creamy. Sift together the flour, baking powder, cinnamon, soda, and salt three times to mix well. Add rolled oats to this mixture; stir all into creamed ingredients. When well mixed, stir in apples and raisins.
Drop dough on lightly greased cookie sheet in mounds about the size of a walnut, 1 inch apart. Top each generously with cinnamon sugar by shaking from tip of teaspoon. Bake on oven rack placed midway between oven bottom and top for 12 to 15 minutes. Watch closely. These can easily scorch on the bottoms. When tops are just barely set, take from oven and immediately transfer to a towel-lined tray.
Yield: about 3-1/2 dozen cookies.
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