Oatmeal Gems (Cookies)

Cookies: Food Writer's Favorites

1 hour — 6 dozen cookies

Ingredients

1	cup	raisins
1	cup	water
3⁄4	cup	solid vegetable shortening
1 1⁄2	cup	granulated sugar
2		eggs
1	teaspoon	vanilla
2 1⁄2	cup	all-purpose flour (sifted)
1⁄2	teaspoon	baking powder
1	teaspoon	baking soda
1	teaspoon	salt (optional)
1	teaspoon	ground cinnamon
1	teaspoon	ground cloves
2	cup	old-fashioned rolled oats (uncooked)
1⁄2	cup	walnuts (or pecans - chopped)

Instructions

Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, or until raisins are nicely plumped. Drain liquid from raisins into measuring cup. If necessary, add enough additional water to raisin liquid to measure 1/2 cup. Set drained raisins and 1/2 cup raisin liquid aside to cool.

In a large mixing bowl with an electric mixer, beat shortening, sugar, eggs and vanilla until smooth and creamy. Stir in reserved 1/2 cup raisin liquid.

Sift the sifted flour, baking powder, baking soda, salt, cinnamon and cloves into another mixing bowl. Stir flour mixture into shortening mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.

Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake in a preheated 375-degree oven 8 to 10 minutes, or until lightly browned.