Best Traditional Oatmeal Raisin Cookies (with buttermilk)

These special oatmeal cookies are my  Father-in-law's 

new favorite. They are soft and not overly sweet.

Ingredients:

1 1/2 cups raisins

1 teaspoon vanilla

water

1 cup shortening, regular or butter flavored

1 1/2 cups brown sugar, packed

2 eggs

3 cups sifted flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 cup buttermilk**

2 cups oats

1/2 cup coarsely chopped walnuts or pecans (optional)

Method:

Preheat oven to 375*. Grease cookie sheets, or line with parchment paper.

Place raisins and vanilla in a small saucepan. Add just enough water to cover. Bring to a boil. Immediately removed from heat. Strain liquid and set raisins aside. 

In a large bowl, beat the shortening and sugar together, until creamy. Beat in the eggs. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Blend the dry ingredients gradually into the creamed mixture. Stir in the milk, oats, raisins and nuts, if desired.

Drop dough by heaping teaspoons onto baking sheets. Bake for 10 - 12 minutes. Makes about 5 dozen cookies.

**Buttermilk is the ingredient that elevates these cookies above others. If you do not have buttermilk in your refrigerator, there is a simple substitute:  For a half cup, place 1 1/2 teaspoons of white vinegar, or lemon juice, in a measuring cup. Add enough milk to measure 1/2 cup. Stir and set aside for for 5 minutes, before using.