Yield: 42 Cookies
| Measure | Ingredient |
|---|---|
| 1 cup | Raisins |
| ½ cup | Shortening, soft |
| 1 cup | Sugar |
| 2 | Eggs |
| ½ teaspoon | Soda |
| 1½ cup | Sifted all-purpose flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Allspice |
| 2 cups | Quaker Oats, uncooked (quick or old-fashioned) |
Pour enough boiling water over raisins to cover them. Cover and let stand 10 minutes. Beat shortening and sugar together until creamy.
Add eggs; beat until fluffy.
Drain raisins, reserving ½ cup liquid. Dissolve soda in this liquid. Sift together flour, salt and spices. Add to creamed mixture alternately with raisin liquid; blend well. Stir in raisins and oats.
Drop by teaspoonfuls onto greased cooky sheets. Bake in preheated moderate oven (350 F.) 12 to 15 minutes.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias