Preheat oven to 350 degrees Fahrenheit.
Makes approximately 6 dozen cookies.

1 cup butter or margarine

1 cup granulated sugar

2 jumbo eggs

5 tablespoons raisin water (see below)

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups old-fashioned rolled oats

1 cup raisins

2 cups water

1/2 cup chopped walnuts (optional)

In small saucepan, combine raisins with water and bring to boil;

lower heat and simmer uncovered for 5 minutes. Set aside to cool.

When cool, reserve 5 tablespoons raising water, then drain raisins in colander. 

In large mixing bowl, cream shortening and sugar. Add eggs and raisin water

and mix well. Blend dry ingredients into creamed mixture. Add nuts if desired.

Add raisins and combine well. 

Drop by heaping teaspoonfuls, 2 inches apart, onto greased baking sheets.

Bake 10-15 minutes, or until golden brown and firm on top when touched

with your finger. Cool on wire racks.