Zesty Oatmeal Raisin Cookies

These ain't your grandma's cookies, but sure are good. I think I would prefer these to chocolate most of the time, and that's saying alot. I make half with nuts and half without, to give people a choice.

• Ready In: 27 mins
• Yields: 30 cookies

Ingredients

• 3⁄4 cup raisins
• 1⁄2 cup  fresh orange juice
• 1⁄3 cup unsalted butter, softened
• 1⁄4 cup  vegetable oil
• 2  teaspoons vanilla
• 1  tablespoon orange zest
• 1  teaspoon lemon zest
• 1⁄2 cup granulated sugar
• 1⁄4 cup brown sugar
• 3  tablespoons molasses
• 2  large eggs
• 1 1⁄4 cups quick-cooking oats
• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄2 cup  chopped pecans (optional) or 1⁄2 cup walnuts (optional)

Directions

1. In a very small saucepan, bring orange juice to a boil.
2. Add raisins, cover, and remove from heat.
3. Allow to sit for 15 minutes; drain.
4. While raisins are sitting, cream together butter, oil, vanilla, and zests.
5. Add eggs, sugar and molasses; beat until blended.
6. Sift together flour, baking powder, salt, and spices.
7. Stir oats and drained raisins into wet mixture and add flour mixture slowly, mixing well.
8. Stir in nuts.
9. Refrigerate batter for at least 2 hours.
10. Spoon heaping tablespoons of dough onto parchment lined baking sheets and flatten slightly with a spoon.
11. Bake at 350° for 10-12 minutes.