 | | Directions | - Bring the water to a boil; then add the raisins. Return to a boil; then reduce the heat to medium and simmer 15 minutes or until the raisins are plump and juicy.
- Cream the sugar, shortening, vanilla, and eggs in a large bowl.
- Measure the liquid from the raisins, and add water if necessary to equal 1/2 cup.
- Add the raisins and liquid to the creamed ingredients and mix well.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and ground cloves; then add this dry mixture to the creamed mixture.
- Add the oatmeal and chopped nuts and mix well.
- Drop by teaspoonfuls on an ungreased cookie sheet.
- Bake at 350° F for 8-10 minutes or until light golden brown. Yield: 6 1/2 dozen cookies.
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Cook Time: 10 minutes
Container: baking sheet
Servings: 78
Serving Size: 1 each
|  | | Ingredients | | - | | 1 cup water |
| - | | 1 cup raisins |
| - | | 1 1/2 cups sugar |
| - | | 3/4 cup shortening |
| - | | 1 teaspoon vanilla |
| - | | 2 eggs |
| - | | 2 1/2 cups whole wheat flour |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon baking powder |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon cloves (ground) |
| - | | 2 cups quick or regular oatmeal |
| - | | 1/2 cup nuts, chopped (optional) |
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