Old-fashioned buttermilk oatmeal cookies loaded with plumped-up, juicy raisins.

Old-Fashioned Oatmeal-Raisin Cookies

1 cup seedless raisins, plumped

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup vegetable shortening

1 cup granulated sugar

1 large egg

1 1/2 cups old-fashioned rolled oats

2/3 cup buttermilk

1/2 cup chopped walnuts (optional)

1. Place raisins in a glass 2-cup measure, and pour in enough boiling water to cover; set aside to allow raisin to plump, about 20 minutes. Drain well, placing raisins on paper toweling to absorb any excess moisture.
2. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease.
3. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt; set aside.
4. In a large mixing bowl, cream together the shortening and sugar with an electric mixer on medium speed until light and fluffy. Add egg and beat until mixed well. Stir in half the flour mixture, then add the buttermilk with the remaining flour mixture, oats, nuts and raisins, stirring until just mixed. Do not over mix.
5. Drop dough by rounded spoonfuls 2-inches apart onto prepared baking sheets.
6. Bake cookies in upper level of oven, turning position of baking sheet halfway through baking to ensure even browning, for about 8 to 10 minutes or until lightly browned. Transfer cookies to wire racks to cool.

Makes about 3 dozen cookies.