1 c. raisins
1 c. water
1 1/2 c. sugar
3/4 c. shortening
1 tsp. vanilla
2 eggs
2 1/2 c. Gold Medal whole-wheat blend flour
2 c. quick or regular oats
1/2 c. chopped nuts
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. ground cloves

Heat raisins and water to boiling; reduce heat to medium or lower. Simmer, uncovered, until raisins are plump, about 15 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to measure 1/2 cup. Mix sugar, shortening, vanilla and eggs in large bowl. Mix in raisin liquid; stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet.

Bake at 400°F for 8 to 10 minutes or until light brown. Immediately remove from cookie sheet.

Makes about 6 1/2 dozen cookies.