1 cup seedless raisins
1/2 cup water
1 cup (2 sticks) soft butter or shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 tsp. vanilla
2 1/2 cups sifted all-purpose flour
1/4 teaspoon baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
2 cups rolled oats
1/2 cup chopped nuts

Simmer raisins and water in saucepan over low heat until raisins are plump, about 20 to 30 minutes. Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup. Heat oven to 400°F.

Cream shortening, sugars, eggs and vanilla. Stir in raisin liquid. Sift together flour, baking powder, baking soda, salt and spices; stir in. Add rolled oats, nuts and raisins. Drop rounded teaspoonfuls about 2-inches apart onto ungreased baking sheet.

Bake at 400°F for 8 to 10 minutes or until lightly browned.

Makes 6 to 7 dozen cookies.

Submitted by: Mary Griffin