1 1/2 cups rolled or old-fashioned oats
1/2 cup shortening
1 cup brown sugar
1 egg
2 teaspoons vanilla
1/4 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1 cup nuts, chopped
1 cup raisins or chopped dates (optional)
1 or 2 tablespoons rum or butterscotch schnapps

For shortening, use any combination of non-hydrogenated Crisco, butter, margarine, etc. Crisco will help the cookies retain a rounded shape; butter will enhance flavor and browning but will the cookies will flatten more, so a combination is best. If using 2 tablespoons of rum or schnapps, omit 1 teaspoon vanilla.

Soak raisins or dates in rum or schnapps for 30 minutes before mixing cookies.

Preheat oven to 375°F.

Whisk together flour, baking powder, salt, baking soda and spices until no streaks remain.

Cream together sugar and shortening until light. Beat in eggs, vanilla, milk and rum or schnapps (that the raisins were soaked in), alternating with the flour mixture. Stir in oats, raisins or dates and nuts.

Drop the cookies by the rounded tablespoon (or use a cookie scoop) onto greased cookies sheets.

Bake for 10 to 15 minutes (depends upon the size of the cookies). Cookies will still be soft on top and edges will be lightly brown - do not overbake or the cookies will be dry.

Submitted by: CM