Place raisins and water in small saucepan and bring to boil, then let stand until ready to add (do not drain). Mix shortening, Splenda, dry milk, eggs and vanilla.
Stir together with flour, shortening, baking powder, soda, salt and spices. Blend in oats, nuts, and raisins (with liquid). Drop rounded teaspoonfuls about 2 inches apart on lightly sprayed cookie sheets. Bake at 400° for 6 to 8 minutes.
Note: I use 1/2 C light margarine and 1/4 cup applesauce in place of the shortening. I also use whole wheat floor. This is optional.
