#786 - Raisin Cookies

(by Aunt Isabelle "Snooky" McNevich Worhach)

2 cups raisins
1 cup water
3 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup Crisco
1 3/4 cups white sugar
2 eggs
1 tsp. vanilla
1/2 cup chopped walnuts

Put raisins in a saucepan and pour the water on them--turn heat to medium and bring to a boil, then boil for 5 minutes. Do NOT drain the raisins--just set them aside to cool. In a bowl add flour, baking soda, baking powder, salt, cinnamon, nutmeg--stir and set aside. In a mixer add Crisco, white sugar, eggs--beat. Add vanilla--beat. Remove bowl from mixer--add the raisins/raisin juice and walnuts--stir with a wooden spoon. Add flour mixture--stir with a wooden spoon. Drop by teaspoonsful on to greased cookie sheets. Bake at 375 degrees for 12-15 minutes.

#363 - Oatmeal Raisin Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup firmly packed Domino's dark brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker quick oats (uncooked)
1 cup raisins (put in saucepan, cover with water, bring to a boil, then boil for 5 minutes and drain)

In a mixer, beat butter, white sugar and brown sugar until creamy. Add eggs and vanilla--beat well. Add baking soda, cinnamon, and salt--mix well. Slowly add flour and mix. Add oats and mix. Remove bowl from mixer and stir in raisins using a spoon. Drop by rounded teaspoonsful on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool 1-2 minutes on cookie sheets before removing.