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4 c. all-purpose flour
1 tbsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
4 c. quick-cooking oats
1 c. granulated sugar
1 c. butter, melted and cooled to room temperature
1 c. light molasses
2 lg. eggs, slightly beaten
2 tbsp. hot water
1 1/2 c. dark raisins
1 c. coarsely chopped walnuts
For decoration: granulated sugar and about 1/2 c. dark raisins

Mix flour, baking soda, salt and spices. Mix oats and sugar in a large bowl. With wooden spoon stir in butter, molasses, eggs, and hot water until blended. Add flour mixture, raisins and walnuts; stir just until blended. Dough will be stiff and slightly sticky. Wrap and chill 1 hour or until firm enough to roll. Heat oven to 375 degrees.

Lightly grease cookie sheets. On well-floured surface roll out half the dough at a time to 1/4-inch thickness. Cut with 2-inch round cookie cutter. Lift rounds with metal spatula and place 1 1/2 inches apart on prepared cookie sheets.

Reroll and cut scraps. Brush each cookie with cool water; sprinkle lightly with sugar and press 3 raisins around center. Bake 8 minutes or until cookies are lightly browned. Cool on sheet 1 minute before removing to rack to cool completely. Store tightly covered.

Makes 72. Per cookie without garnish: 86 cal, 1 g pro, 12 g car, 4 g fat, 15 mg chol with butter, 7 mg chol with butter, 125 mg sod.

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