1 c. Crisco (can use 1/2 c. butter & 1/2 Crisco)
8 tsp. Pillsbury Liquid Sweet 10 Sweetener
2 tsp. vanilla
2 eggs (can substitute Egg Beaters)
2 c. flour ( or 1/2 wheat or oat flour)
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 1/2 c. cold water
2 c. quick rolled oats
1 c. raisins (or more if desired)

Ahead of time combine raisins and water to cover, heat. Cool completely. (Adds extra sweet flavor.) In large bowl combine Crisco, sweetener, vanilla and eggs. Beat 2 minutes, high speed, until well blended (can hand beat with whisk).

In second bowl, sift flour, cinnamon, salt and baking soda. Add cold water, beat until well combined and 2 minutes on low speed. Add first mixture, beat until blended. Stir in oats and raisins. Dough will be soft.

Drop by teaspoon 2" apart onto ungreased or foil lined cookie sheet. Bake in 375 degree oven for 12 to 15 minutes. Will be light brown on top, as set. Do not over bake. Double batch makes 84 cookies.