1 1/4 c. butter
3/4 c. (packed) brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
1 1/2 c. whole wheat flour
1 tsp. baking soda
3 c. Quaker oats (old fashioned)
1 c. raisins
1 c. water

Simmer raisins and water over medium heat until raisins are plump, (about 10 minutes). Drain raisins, reserve liquid and let cool.

Heat oven to 375 degrees. Beat butter and sugars until fluffy. Beat in egg and vanilla. In a separate bowl combine flour and baking soda. Stir in a little of reserved liquid 3 tablespoons or so. Add gradually to egg and sugar mixture. Stir in oats. Stir in raisins.

Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8 to 11 minutes. Cool 1 minute on cookie sheet; remove to wire rack. Store tightly covered. Makes about 4 1/2 dozen. Best if not over baked.