1 c butter
1 c sugar
2 eggs
1 c raisins
1 tsp baking soda
4 TBS raisin juice (see recipe)
2 c flour
2 c oats
salt
1/2 tsp cinnamon
1 tsp vanilla
1/2 c chopped pecans

Cook raisins in 1 c water–just a bit–too long and the juice evaporates. Drain, reserving 4 TBS juice.
Cream butter, sugar, and eggs.
Dissolve soda in raisin juice and add to butter mixture.
Add flour, oats, salt, cinnamon, and vanilla.
Mix well.
Then fold in raisins and nuts.
Drop by rounded teaspoons on greased cookie sheets.
Bake at 350 degrees for 10-12 minutes.