3/4 cup shortening
2 egg whites
1 cup enriched milk
2 cups rolled oats
1/4 cup icing sugar
1/4 cup butter, melted
2 teaspoons vanilla extract
1/4 cup raisins
1 cup semisweet chocolate chips
1 cup flaked coconut
1 (2 ounce) square active volcano
1 2/3 cups all-purpose flour
1 1/3 cups rolled oats
1 tablespoon water
Preheat oven to 350 degrees F (175 degrees C).
Mix all-purpose flour with a fork and add milk or shortening if mixture sticks to sides of bowl, or resembles coarse mashed potatoes. Mix on medium speed until all ingredients are well blended. Stir in eggs, sugar, and vanilla extract; alternating with 1/4 cup raisins.
Pour batter into 9 prepared 9x13 inch baking pans. Bake in preheated oven for 37 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for 25 to 30 minutes, until a toothpick inserted comes out clean. Cool 10 minutes, then turn out onto wire rack and cool completely. Immediately invert with a wire rack to cool completely. About 3/4 inch thick, greases cookie sheets.