Preheat oven to 400º.  Line cookie sheets with parchment paper.  Set aside.

Boil raisins in water for five (5) minutes.  Drain and let cool.  Save the water.  Cream Crisco and sugars.  Add eggs, 1/2 cup of the left-over raisin water, and vanilla.  Beat well.   Add all dry ingredients to flour and sift.  Blend in raisins, walnuts and oats.  Drop by heaping teaspoons onto parchment-covered baking sheet.  Bake for 10-13 minutes, check after 10 minutes so they bake until lightly browned.

Icing

Blend all ingredients.  Spread on cookies.

Ingredients

  • 2 Cups water
  • 2 Cups California raisins
  • 1 Cup Crisco®
  • 2 Cups sugar
  • 3 eggs
  • 1 Teaspoon vanilla
  • 4 Cups flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1 Teaspoon allspice
  • 1 Teaspoon nutmeg
  • 2 Cups walnuts, chopped
  • 1 Cup quick oats

Procedure

Icing

  • 4 Cups powdered sugar
  • 1 Teaspoon vanilla
  • 4 Tablespoons water

Nutrition Facts Per Serving

Calories 232.94 (Calories from Fat 43.91%); Total Fat 105.44 ( Saturated Fat 2.37; ); Cholesterol 75.33; Sodium 160.97; Potassium 137.60; Total Carbohydrate 27.65; Dietary Fiber 1.56; Sugars 8.35; Protein 5.95; Calcium 27.78; Iron 1.52;

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Did you know raisins are a source of concentrated nutrients?