1 cup seedless raisins (I like golden)
1 cup water
Simmer raisins and water in saucepan over low heat until plump (about 20 minutes). Drain.
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1 cup shortening (I like Buttery Crisco) ………… 2 eggs
3/4 cup EACH white and dark brown sugar (firmly packed) ** OR ** 3/4 cup EACH regular white and brown sugar Splenda (sugar-free)
2 tsp vanilla extract ………………………… 1/2 tsp cinnamon
Cream together all ingredients well (until somewhat fluffy and lighter in color)
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2 cups all-purpose flour ………………………1 tsp baking soda
1 tsp baking powder …………………………..1 tsp salt
Whisk all dry ingredients together. Stir the flour mixture into the shortening mixture (I used a mixer) until no flour is visible. Mix in:
2 cups oats (not instant) and the drained raisins until incorporated. Don’t over-mix or your cookies may become tough.
Preheat oven to 350 and line cookie sheets with parchment paper. Drop cookies with 1-1/2” cookie scoop (or very heaping TB) about 2” apart on cookie sheets. Bake for 11-13 minutes until golden, but still moist under the cracks on top. Remove from oven and let sit on cookie sheet about 2 minutes before removing to a rack to cool completely. Makes 3-1/2 to 4-1/2 dozen.