Recipe By Anonymous
Published Nov 7th
Oatmeal Gems
Prep - Cook - Additional - Ready In -
Servings 6 dozen Calories 146.3

An oatmeal cookie for those who like a softer version. Try using pecans in place of the walnuts.

Recipe Ingredients

  • 1 cup raisins
  • 1 cup water
  • ¾ cup shortening
  • 1 ½ cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2 cups rolled oats
  • ½ cup chopped walnuts

Cooking Directions

  1. 1 Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring cup. If necessary, add enough additional water to raisin liquid to measure 1/2 cup. Set drained raisins and 1/2 cup raisin liquid aside to cool.
  2. 2 In a large mixing bowl, beat shortening, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 1/2 cup raisin water.
  3. 3 Sift the flour, baking powder, baking soda, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into shortening mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.
  4. 4 Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake in a preheated 375 degrees F (190 degrees C) oven 8 to 10 minutes, or until lightly browned. Note: These cookies freeze well.

Nutrition Facts

  • Calories 146.3
  • Carbohydrate 21.6 g
  • Cholesterol 10.3 mg
  • Fat 6 g
  • Fiber 1 g
  • Protein 2.2 g
  • Saturated Fat 1.3 g
  • Sodium 111.3 mg
  • Sugar 10.9 g


  1. Mine too came out as balls. I made the recipe exactly as written. They are not soft and chewy as I was hoping for more like soft a litttle fluffy and sort of dry (even though they were baked to just golden brown on the edges and bottom. To it's credit the plumpled raisins were - Read more ...
  2. These are nice soft delicious cookies. If you're looking for a crispy cookie look elsewhere. This dough keeps well in the refrigerator. When I baked another try a few days later my cookies were much thicker.
  3. these are excellent. so soft and cnewy with the plumpest raisins i've ever tasted. it's the boiling of the raisins that gets them this way. I added nutmeg as well and in place of cloves.
  4. Ooooops! Threw out the raisin water while I was cleaning up but substituted cold hazelnut coffee for the liquid! Absolutely delicious cookies great recipe will make again very soon!! Thanks for sharing!
  5. Very great cookie i left out the nuts and added a mooshed mediem banana instead really great so far a fav:D
  6. This is a Great Recipe they are very moist and chewy and the taste is just right!!
  7. This cookie reminded me of some my mother made called Oatmeal Rocks. They stay in a mounded shape and don't get real brown. They are softer than the ones my mother made and I like a soft cookie. I would make them again!
  8. My entire family loved these cookies. The only change I made was to omit the nuts. They are soft chewy and full of flavor due to the cloves. This will certainly be a favorite cookie for years to come. My father-in-law instantly requested the recipe when he bit into one. Thank you for sharing Martha.
  9. WOW! My mom and I made this cookie tonight as we were looking for a raisin oatmeal cookie that wasn't so...bland. This recipe is FABULOUS!! Soaking the raisins makes them plump and soft (and not so raisin-like) and the cinnamon adds a great kick. We also added half a bag of Hershey's Cinnamon Chips to - Read more ...