Number of servings:
makes about 8 dozen cookies

Ingredients: (Hit your return key to start a new line)
1 1/2 c. butter, softened

2 c. brown sugar, firmly packed

1 c. sugar

3 eggs

1/2 c. boiling water

1/2 tsp. nutmeg*

2 tsp. cinnamon

2 tsp. vanilla

6 c. quick oats

2 c. flour

2 tsp. salt

1 tsp. soda

Directions:
'Plump' raisins with the boiling water; allow to cool 5-10 minutes.

Preheat oven to 350 degrees F.

With a wooden spoon, beat together: butter, sugars, eggs, water/raisins, and vanilla, until mixture is creamy.

Combine remaining ingredients; add to the 'wet' mixture; mix well.

Drop by rounded generous Spoonfuls onto lightly greased cookie sheet.

Bake at 350 degrees for 12-15 minutes. Allow to cool slightly before carefully removing to platter or wire rack, w/spatula.

Other suggestions and comments:
The mixture can be made a day ahead, chilled, and then baked the next day, for convenience.

Using 2-3 cookie sheets (alternating 'em) and allowing a bit of 'cool down' between batches will help prevent thinning/spreading out of cookies (that 'glued to the cookie sheet' phenomenon no one loves.). Also, while butter-flavored or regular shortening can be substituted for butter, use caution if you substitute margarine. Some have added water that can mess up even the most basic baking recipe.

* You might substitute cloves...or use 1/4 tsp. of each.