1-1/2 cups raisins
1/2 cup shortening
1-1/4 cups sugar
2 eggs
1/2 cup molasses
2 cups quick-cooking oats
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon

Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine oats. flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in raisins. Drop by tablespoonfuls 2 inches apart onto lightly greased baking sheets.

Bake at 350°F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Yield: about 5 dozen.

Submitted by: Laura Terry