The Very Best Oatmeal Raisin Cookies Ever!

• 3 large eggs, lightly beaten
• 1/4 cup water
• 1 cup raisins
• 1 teaspoon vanilla extract
• 1 cup Crisco shortening
• 1 teaspoon ground cinnamon
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 cups quick-cooking oatmeal (not instant)
• 1/2 cup chopped walnuts
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar

1. Preheat oven to 350u0b0.
2. Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
3. In another bowl, combine crisco, and sugars, mix well.
4. Gradually add dry ingredients.
5. Blend in raisin mixture -- mix well.
6. I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
7. Bake at 350u0b0 for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
8. Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
9. I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
10. I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.

eggs, water, raisins, vanilla, shortening, ground cinnamon, flour, salt, baking soda, quickcooking, walnuts, brown sugar, sugar

Taken from www.food.com/recipe/the-very-best-oatmeal-raisin-cookies-ever-111483 (may not work)