2 c. uncooked quick oatmeal
1 c. firmly packed brown sugar
1/2 c. cooking oil
1 lg. egg
1 tsp. salt
1/2 tsp. vanilla
1/2 c. raisins

ON FIRST DAY: Mix oatmeal and brown sugar in large bowl. Add oil and stir well. Cover bowl with foil and allow to stand at room temperature, at least 12 hours.

ON SECOND DAY: Combine egg, salt, vanilla in small bowl. Beat 1 minute. Add to cereal mixture. Add raisins. Stir until well mixed. The mixture will not stick together but it will after baking.

Line baking sheet with foil. Use teaspoon to spoon cookie mixture onto foil. Place about 2 inches apart. Bake at 325 degrees until brown around edges, about 12-14 minutes.

Remove foil and cookies and place on rack for cooling. A rack will prevent cookies from getting soggy on the bottom. When the cookies are cold, they can be removed easily from foil. Yield: about 3/1 2 to 4 dozen cookies. To keep crisp, store in airtight container.