1cup of raisins
1/3 c. water (1/4 cup soak first, very important)
1/2 c. vegetable shortening
1 egg
1-1/2 c. dark brown sugar (1 cup dark brown 1/2 cup white sugar)
1-1/2 t. vanilla extract
2 c. all purpose flour
1-1/4 c. old fashioned oats (not instant oats)
2 t. baking soda
3/4 t. cinnamon
1/2 t. salt
Step 1.) Preheat oven to 375. In a food processor add in 1/2 cups of raisins
(先用水泡過 1/3杯實在有點多 太水了 用1/4杯 先泡一陣子後再打泥)
Step 2.) Add in 1/3 cup of water & puree until mixture is smooth.
(this is the trick to getting that moist & chewy texture)
（again食譜說用1/3杯 真的太水了 要烤很久）
Step 3.) Pour the raisins mixture into a large bowl and add in:
（有點噁但這好像真的有加分作用)
1/2 c. vegetable shortening
(個人是用奶油拉 而且是融化的奶油)
1 egg
1 -1/2 c. dark brown sugar
（我改1 cup dark brown 1/2 cup white sugar）
1-1/2 t. vanilla extract
Step 4.) Mix it really well until nice and creamy!
Step 5.) In a smaller bowl combine:
2 cups of all-purpose flour
1-1/4 c Old fashioned oats
(我手上只有1杯 似乎剛剛好)
2t. baking soda
( 對 不要懷疑 就是2t)
3/4 t. cinnamon
1/2 t. salt
Step 6.) Whisk to combine
Step 7.) Gradually add dry mixture into wet mixture
Step 8.) Stir to combine and then stir in 1/2 c. of raisins
Step 9.) Roll about 3 T. worth of dough into a ball. See how big these bad boys are?
(好因為我是用融化奶油所以無法揉成這副德性)
Step 10.) Place on a foil-lined cookie sheet and press dough balls down to about 1/2 inch thick with your palm.
（這裡說要壓扁 溶化的奶油就不需要這個步驟）
Step 11.) Place in oven and bake for about 16-18 minutes. OK listen up people. DO NOT OVER BAKE THESE! You want to take them out a little before they are done and let them finish cooking while still on the cookie sheet. This guarantees a soft, moist cookie for days! SERIOUSLY DO NOT OVER BAKE! OMG if you over bake thesecookies I am going to be pissed. lol.
（真的要烤很久 我原先考８分 而且是用小proportion 媽呀根本未熟 不用說考過頭了 我猜真的是太濕了 估計要考１０分鐘才比較差不多 下次一定要先泡葡萄在去打泥看看 真的要烤很久 ）
Step 12.) Remove them from the oven and just let them sit for about 5 minutes on the hot pan and then transfer them to a cooling rack.
Enjoy!!
Updated version 
