Instructions

1. Preheat oven to 275 degrees.
2. Combine raisins with water in a food processor and blend on high speed for about 1 minute or until very smooth.
3. Combine this raisin puree with the lard, egg, brown sugar and vanilla in a large bowl. Mix with electric mixer on medium until smooth.
4. In a separate bowl, combine the flour, oats, baking soda, cinnamon and salt.
5. Add the flour mixture to the raisin mixture and stir well until ingredients are incorporated.
6. Add the last ½ cup of raisins and stir well.
7. Take about 3 tablespoons of the dough and roll into a ball in your hands then press to 1/2-inch flat on an ungreased baking sheet.
8. Bake for 18-20 minutes. Be careful not to overcook, or the cookies will not be chewy. Take them out when they are just beginning to turn light brown around the edges.
9. Store in a sealed container.
10. Makes 16 to 18 cookies.