Oatmeal Gems (Cookies)

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1 hour 6 dozen cookies Print RecipeEmail Recipe


3⁄4cupsolid vegetable shortening
1 1⁄2cupgranulated sugar
2 eggs
2 1⁄2cupall-purpose flour (sifted)
1⁄2teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsalt (optional)
1teaspoonground cinnamon
1teaspoonground cloves
2cupold-fashioned rolled oats (uncooked)
1⁄2cupwalnuts (or pecans - chopped)


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.

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