1 cup shortening
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups unbaked mini chews
1 cup rolled oats
3/4 cup raisins
1 cup brown sugar
1/4 cup butter, softened
1 2/3 cups water
1/2 cup shortening
1 cup confectioners' sugar
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, cream together the shortening, white sugar, and eggs until light and fluffy. Beat in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Set aside.
Sift together the all-purpose flour,, baking soda and salt, stir into the yeast mixture until just combined. Stir in the milk and baking soda, then the flour mixture, one tablespoon at a time, stir after each addition. Remove from refrigerator, then stir in the rolled oats, raisins, brown sugar and butter. Stir in the water until combined. Finally, stir in the remaining ingredients.
Divide dough into thirds, and flatten using a rolled out wooden spoon. Place each third piece into a 9x13 inch baking pan. Cover with foil, and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, prepare cookies by gently rolling dough into 4 donut sized balls.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until a toothpick inserted into center of the second cookie comes out clean.