Krunk Cookies

I tasted these cookies at a Christmas party and proceeded to stalk the person for weeks in order to get the recipe. THAT'S how good these cookies are. The nice lady (Sister Krunk) called them Grandma's Oatmeal cookies. "Oh no", I said. They are way better than that. So in her honor and in true Griffin language, I am calling these Krunk Cookies. Its so appropriate. They are a mix between a gingersnap, snickerdoodle and oatmeal raisin cookie. Don't be deterred by the raisins!!!! Be sure to follow these precise steps using precise ingredients to achieve the fluffy texture that lured me in!

Krunk Cookies
3 eggs
2 t vanilla
1 cup raisins

In a small bowl lightly beat eggs and vanilla. Add raisins to egg mixture making sure raisins are immersed.

1 c shortening (crisco vegetable shortening here NOT butter flavor)
1 c brown sugar
1 c white sugar

Cream these together. DO NOT OVERBEAT or it will not be a fluffy cookie.

2.5 c flour (using gold medal or pillsbury brand for best results!)
1 t salt
2 t baking soda
2 t cinnamon
2 generous c quick oats

Mix dry ingredients together then add to creamed sugars a little at a time. Add egg/raisin mixture, incorporate well, then add oats. Dough will be very stiff. You might have to knead a little with your hands. Shape into 1.5 tablespoon sized balls and roll into white sugar. Bake at 350 for 11-13 minutes. DO NOT OVERCOOK!!!

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