Oatmeal Cookies

Here is delicious recipe to share as a few friends have asked me for it. This oatmeal cookie is from La Leche's publication, Whole Foods from the Whole World. I hope that you enjoy it as much as we do. It has become a regular in our home and because they are not so sweet, they are perfect for a quick breakfast (with a cup of coffee) or a mid morning snack. My toddler certainly loves them. I believe that the sweetness comes from the simmering of the raisins, which releases their natural sugars into the dough. Let us know how you like them :)

1 cup raisins
1 cup water
3/4 cup oil
3/4 to 1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 and 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 cups rolled oats
1/2 cup chopped pecans

Combine raisins and water in saucepan. Simmer over medium heat for 15 minutes or until raisins plump, stirring occasionally. Drain, reserving liquid. Add enough water to reserved liquid to measure 1/2 cup (if necessary). Combine oil, brown sugar, eggs, and vanilla in bowl; mix well. Add reserved liquid; mix well. Stir in flour, baking soda, salt, cinnamon, baking powder, cloves, oats, pecans, and raisins. Drop by spoonfuls onto ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until brown. Remove to wire rack to cool. May substitute 3/4 to 1 cup honey for brown sugar.