2 1/2 c. sifted flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 c. butter
1/2 c. shortening
1 c. brown sugar, packed
3/4 c. sugar
2 unbeaten eggs
1/2 c. water
1 tsp. vanilla extract
2 c. quick oatmeal
2/3 c. firm raspberry preserves or other firm jams

Sift flour with soda, salt, and cinnamon. Beat together butter and shortening; gradually add brown sugar and sugar. Cream well. Add eggs, water, and vanilla; beat well.

Blend in dry ingredients and oats. Mix thoroughly.

Drop dough by rounded teaspoonsful onto ungreased baking sheet. Place 1/2 teaspoon raspberry preserves on the top of each cookie; press jam lightly into dough. Top with level teaspoonful of dough.

Bake at 400°F for 10 to 12 minutes. Makes 4 1/2 dozen cookies.