Oatmeal Drop Cookies

2 sticks margarine (1 cup) 1 cup brown sugar 1 cup white sugar 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla extract 1-1/4 cup flour 1 teaspoon baking soda

1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg 2-1/2 cups quick oats 1 cup coconut 1 cup walnuts, chopped 1 cup raisins plumped in 2 tablespoons water (see step 1 below)

Directions:
1. Put the raisins in a microwave dish with 2 tablespoons water. Microwave on high for 1 minute and let the raisins sit in the microwave until you use them in the recipe.
2. Preheat oven to 350°. In a large bowl, cream shortening, sugar and salt until well-blended. In a small bowl, whisk the eggs until they are bubbly. Add eggs and vanilla to sugar mixture; mix well.
3. Sift flour, baking powder, baking soda, cinnamon, and nutmeg together in another bowl and stir together. Add flour mixture gradually to sugar and egg mixture, stirring well after each addition.
4. Add oatmeal, walnuts, and coconut; blend well. Fold in the raisins (along with any remaining raisin water).
5. Drop onto a lightly greased baking sheet with a tablespoon about 2 inches apart. Flatten and round cookies slightly with your fingertip. Bake for 10 minutes or until golden brown. Yield: about 4 dozen.

Notes:
This is my adaptation of a prize winning recipe by Pat Alexander of Hardinsburg, Kentucky, that was published in the December, 2004, Kentucky Living print edition. She notes that it was her mother's recipe.

The original recipe called for 5 tablespoons water. After making the recipe several times, I decided that no water was needed but a bit more flour would be good, so I made those changes in the recipe. If the batter is too stiff for you, add water, a teaspoon at a time.