Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. on waxed paper, combine flour, baking soda and salt. in large bowl, with mixer on medium speed, beat butter and brown and granulated sugars until creamy, occasionally scraping bowl with spatula. beat in egg and vanilla. reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. with spoon, stir in oats, raisins and chocolate chips. drop dough by heaping tablespoons, 2 inches apart, on ungreased large cookie sheet. bake cookies 13-15 minutes or until tops are golden. transfer cookies to wire racks to cool. repeat with remaining dough. store cookies in covered container at room temperature for up to 1 week or in freezer up to 3 months.

Target recipe: preheat the oven to 350°f cream the butter with the shortening to blend well. mix in the sugar and milk powder, then egg and vanilla. stir in the hot water, which has been mixed with the baking soda. (all of these steps can be done in the food processor). fold in the salt, flour, oatmeal, raisins, walnuts and chocolate chips. roll dough into 1-inch balls and place on lightly greased or parchment-lined baking sheet. dip hands in water and press cookies down to flatten. bake at 350° for 12-15 minutes or until golden brown. for chocolate chunk oatmeal: omit raisins and add 2 cups chocolate chunks.