3/4 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 egg
1/4 cup water
1 tsp. vanilla
1 tsp. cinnamon
3 cups oatmeal (quick or old-fashioned)
2/3 cups raisins
1 cup flour
1/2 tsp. baking soda
1 tsp. salt
1/2 cup chopped walnuts or pecans or slivered almonds

For the shortening, a combination of vegetable oil or butter (1/4 cup) and non-hydrogenated Crisco (1/2 cup) may be used.

In the bowl of an electric mixer, beat together sugars, egg, water and vanilla for 1 minute.

Sift flour, baking soda, salt and cinnamon. Stir until no streaks remain. Add gradually into the sugar mixture.

Stir in oats, nuts and raisins. Mix well.

Drop by teaspoonfuls onto well greased cookie sheets.

Bake at 350°F for 12-15 minutes (depends upon size of cookies).

Be careful not to over-bake or the cookies will be dry.

Chocolate chips, coconut or Craisins may be substituted for the raisins.

Submitted by: CM