1 c. raisins
1 c. water
3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. cloves
2 c. quick cooking oats
1/2 c. chopped walnuts

In a saucepan, cook raisins in water until plump, about 15 minutes. Drain, reserving liquid. Add enough water to liquid to measure 1/2 cup. In a mixing bowl, cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts if desired. Drop by teaspoon about 2-inches apart onto ungreased cookie sheets.

Bake at 375°F for 10 to 12 minutes or until light brown.

Makes 5 dozen.