Why Didn't I Think Of This Before?

I haven't made my husband's favorite cookie in forever. His favorite is oatmeal, and for me, I can take it or leave it. I had this stash of chocolate-covered raisins and got to thinking about how some people like their oatmeal cookie with raisins and some like it with chocolate chips.

So why not chocolate-covered raisins? Seems the perfect addition, right? Right! I added some to the tops of these just before baking them...
whereas these have the c-c raisins mixed into the dough. I thought these looked better, but the taste was same/same.
I was surprised to see that I have never posted my go-to Oatmeal Cookie recipe before. I've posted others, but not the one I use most often. Let's fix that now.

Oatmeal Cookies

1 cup shortening

1 cup sugar

1 cup brown sugar

1 tsp vanilla

2 eggs

1 1/4 cups flour

1 tsp salt

1 tsp baking soda

1 T cinnamon (I used Saigon cinnamon, and only put in 1/2 T in this batch)

3 cups quick-cooking oats

The original recipe then calls for 1/2 cup raisins, but this is where I switched it up. I used about 1 cup of chocolate covered raisins, and 1/4 cup Cinnamon Burst baking chips (you know, the chips I added to the Snickerdoodles).

Pre-heat oven to 350°F. Cream together the shortening, sugars, vanilla and eggs. Mix flour, salt, soda and cinnamon in a large bowl and then add it to the creamed mixture. Add the oats, then the chocolate-covered raisins and cinnamon chips (or just raisins).

Drop by rounded teaspoonfuls onto ungreased (I used parchment paper- it just makes life easier, and I don't dirty up my new cookie sheet!) baking sheet.

Bake 10 minutes. Don't over-bake! They will still look slightly wet when you take them out. Let them sit on the cookie sheet for a few minutes and then transfer them to a cooling rack. Store them in a covered container once they are cooled.

For those that have the family cookbook, these are on page 286.