1. Preheat oven to 350°F. 2. Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep. 3. In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla. 4. In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk. 5. Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon. 6. Stir in the oats, then blend in the raisins and the walnuts; mix well. 7. Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet. 8. Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten. 9. Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake. 10. Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck. 11. Store in an airtight container or freezer bag; these cookies freeze well. ---------------------------------------------------------------------------
Nutrition
Ingredients
