Oatmeal Raisin Cookies

Makes about 5 Dozen

• 3/4 cup Crisco shortening
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup Gold Medal flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1 cup raisins
• 1 cup coarsely chopped walnuts
• 3 cups quick cooking rolled oats

Heat oven to 350°. Whisk thoroughly the shortening, sugars, egg, water and vanilla. In a different bowl, stir the remaining dry ingredients. Dump the dry ingredients into wet ingredients bowl and stir together.

Drop dough by rounded teaspoonfuls 1 inch apart onto a greased nonstick baking sheet (use 2 so as one comes out of the oven, you pop in the 2nd one). Bake 12 minutes or until almost no imprint shows when touched with your finger. Immediately remove from baking sheets and cool on a rack. Store in tightly covered container.

HINT: Always use Air-Insulated pans for perfect cookies every time.

Bon appetit!