1 c. raisins
1 c. water
1 c. shortening
2 eggs
1 c. sugar
1 tsp. vanilla flavoring
2 c. sifted self-rising flour
1/4 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. quick Quaker oats

Cook together raisins and water until about 5 tablespoons liquid remains; drain and save liquid. I usually save more than 5 tablespoons liquid; you may need more than 5 tablespoons. You can tell when you get it all mixed up.

Heat oven to 350°F. Mix together shortening, eggs, sugar and vanilla. Stir in raisin liquid. Sift together and stir flour, soda and cinnamon. Stir in the oats and the cooked raisins; if you don't like raisins, just use the liquid and leave raisins out. Drop from teaspoon on lightly greased cookie sheet 2-inches apart.

Bake in slow 325°F oven 10 or 12 minutes. This should make 6 dozen cookies. Cool on racks.