Oatmeal Raisin Cookies

*From the kitchen of Katie Hancock

My mom got this recipe from her friend, Joi in 1970. These are still the best oatmeal raisin cookies I have ever tasted, or like, for that matter. I know it sounds crazy to put the cookies on newspaper topped w/wax paper, but it really does make all the difference.

1 c. raisins
1 c. water
3/4 c. shortening
2 - 1/2 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 c. nuts (opt.)
1 - 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
2 c. rolled oats

Simmer raisins and water for 20-30 mins. Drain raisin liquid into measuring cup - add water if necessary to make 1/2 c. Heat oven to 350. Cream shortening and sugar until fluffy. Add eggs and vanilla. Stir in raisin liquid. Blend flour, baking powder, baking soda, salt, and spices; stir into batter. Add oats, nuts, and raisins. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 13-16 minutes. When each sheet is baked, put newspaper on table with sheets of wax paper over it to lay hot cookies onto and top with more wax paper. This will keep them soft and moist. Store in an air-tight container. Yield: 6-7 dozen