Crisp Oatmeal Cookies

• 1 cup vegetable shortening
• 3/4 cup Splenda granular
• 1 teaspoon baking soda
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 2 eggs
• 3 cups uncooked oatmeal (not instant)
• 1 teaspoon vanilla
• 3 tablespoons water
• 1/2 cup raisins
• 1 1/2 cups flour

1. Preheat oven 350 degrees.
2. Grease cookie sheets.
3. Combine shortening and sweetener, beat until blended. Add the eggs, vanilla and water and beat till light and fluffy. Stir together flour, baking soda and cinnamon. Add to the first mixture and beat until completely mixed. Add oatmeal and rasins, stir until blended.
4. Arrange by rounded teaspoonfuls on greased cookie sheets. Place them about 2 inches apart. Flatten cookies slightly with your wet finger tips into rounds about 1 1/2 inches across and 1/3 inch thick. Bake for 10-12 minutes, or until the cookies have spread a little and are lightly browned all over.

vegetable shortening, splenda granular, baking soda, brown sugar, cinnamon, eggs, vanilla, water, raisins, flour

Taken from www.food.com/recipe/crisp-oatmeal-cookies-335674 (may not work)