2 cups oatmeal
2 cups flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. hot water
2 eggs
1 cup butter or vegetable shortening
1 cup granulated sugar
1 cup brown sugar
2 cups raisins, chopped
powdered sugar, for rolling
1 cup pecans or walnuts, coarsely chopped (optional)

Preheat oven to 350°F.

Spray cookie sheets with non-stick spray or brush with vegetable oil if using shortening - do not grease sheets if using butter. Cookies made with butter will spread more so leave 2 inches between cookies. Butter-made cookies will also brown more quickly. Organic coconut shortening can be used in combination with the butter for a cookie that doesn't spread as much with a chewy texture. For extra flavor, add a teaspoon of vanilla or a tablespoon of dark rum or butterscotch schnapps.

Measure the oatmeal (old fashioned - not quick oats), then pulse in a food processor or blender to grind. Add nuts to chop, if using.

In a large mixing bowl (or use the food processor), combine the oats, flour, cinnamon and salt. Stir the baking soda into 1 tablespoon of hot water.

Combine all ingredients and mix briefly. Roll into balls the size of a walnut or larger, then roll in powdered sugar.

Bake for 9-12 minutes or until lightly golden on edges but slightly soft on the insides. Do not overbake. Cool on cookie sheet for 5 minutes, then transfer to wire rack to cool.

Submitted by: CM