2 cups quick oats
2 cups unsifted flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp baking soda
1 cup butter, melted
2 eggs, slightly beaten
1 cup firmly packed brown sugar
1/2 cup corn syrup
1 1/2 cups raisins

Stir together first 6 ingredients. In a large bowl, stir together next 4 ingredients until smooth. Gradually add oat mixture, stirring until a smooth, thick batter forms. Stir in raisins. Cover; chill at least 1 hour.

Drop by heaping teaspoonfuls 2" apart onto greased cookie sheet. With fork, press lightly to flatten.

Bake at 350°F 10-12 minutes or until lightly browned.

Remove from cookie sheet; cool on rack.

May be stored in tightly covered container up to 3 weeks.

Makes 8 dozen.

Submitted by: Kathryn