Sow Your Wild Oat-meal Cookies

my logic is, if I photograph it, I HAVE to eat it - because it's been used - wouldn't make sense any other way.

the dark flecks are the cayenne and cinnamon - love a cookie with a kick

I was not born an oatmeal raisin cookie girl - always chocolate chip. I didn't even like raisins until I was twenty-five, but after experimenting with multiple recipes, I created one that I love. It's traditional with a twist: sweet, salty, spicy and easy to make. Using shortening along with butter is another one of my favorite ways to get great results. These stay chewy and moist due to the many dried fruits. Feel free to modify or switch out the fruits to suit your tastes.
Get the recipe after the jump:

the fruits of your labor - literally!

You will need:

• 1 3/4 c Quaker or other old-fashioned rolled oats
• 3/4 c all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 8 T butter (1 stick) at room temperature
• 3 T shortening
• 1/2 c light brown sugar
• 1/4 c white granulated sugar
• 1 jumbo egg
• 1 teaspoon vanilla extract
• 1/4 c Craisins
• 1/4 c mixed raisins (golden/regular)
• 1/4 c diced dried apricots- chopped to be the same size as raisins/craisins
• 1/4 c white chocolate chips (optional)

Pre-heat the oven to 375 degrees. Use a non-stick baking sheet or parchment paper to cover two cookie sheets. Combine dry ingredients in medium bowl (flour, oats, cinnamon, ginger, cayenne, salt). In a separate bowl (use a stand mixer or hand mixer) cream the butter, both sugars and shortening. Add the egg and beat until well incorporated. Add the vanilla, and beat for 30 more seconds. Stir in the dry ingredients, with the mixer on medium speed so you don't get a dust cloud of oatmeal.  Stir in the dried fruits by hand. Use your hands to roll large golf ball sized portions of dough and place them on the cookie sheets. Push them down VERY slightly so they are just flat on top. Shortening takes longer to melt, so these will stand up nicely and won't run into each other. Bake for about 10-12 minutes, depending on the size of your balls (dough balls, of course.)