• 2 cups raisins
• 1 cup water
• 1 cup shortening (half butter and half butter flavor Crisco)
• 2 cups sugar
• 1 cap full vanilla extract
• 3 eggs
• 2 cups old-fashioned Quaker Oats (not quick cook)
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt

Preheat the oven to 375 degrees.  In a small saucepan, boil the raisins in water for 5 minutes or so, and drain, saving 5 tablespoons of the raisin juice.  Let cool.

Cream the shortening and sugar together in a large bowl.  Add the vanilla, eggs and cooked raisin juice.

In a separate bowl, mix together the oats,. flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.  Blend with the raisin mixture and drop by rounded teaspoonfuls onto a lightly buttered cookie sheet.  These have rounded, not flat tops.

Bake for 12 to 15 minutes until a finger doesn’t leave a dent.