1 c Butter
1 c Sugar
2 Jumbo eggs
5 tb Raisin water; (see below)
2 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg
2 c Old-fashioned rolled oats
1 c Raisins
2 c Water
1/2 c Walnuts; chopped
Preheat oven to 350.
In a small saucepan, combine the raisins with water and bring to a boil;
lower the heat and simmer uncovered for 5 minutes. Set aside to cool. When
cool, reserve 5 T. of the raisin water, then drain raisins in colander.
In a large bowl, cream butter and sugar. Add eggs and raisin water and mix
well. Blend dry ingredients into creamed mixture. Add nuts, if desired. Add
raisins and combine well.
Drop by heaping teaspoonsful, 2 inches apart, onto greased baking sheets.
Bake 10-15 minutes, or until golden brown and firm on top when touched with
your finger. Cool on racks.
Makes approximately 6 dozen cookies.
Yields
1 Servings