1. Simmer the raisins and water over medium heat approximately ten
minutes. Drain cooking liquid into a glass measuring cup and add water
(if necessary) to make 1/2 cup. Allow raisins to cool.
2. Preheat oven to 350 degrees. Cream margarine and brown sugar. Add eggs,
vanilla and raisin liquor, beating well. Add flour, baking powder, baking soda, cinnamon, salt, cloves, and oats, mixing well. Add nuts
and cooled raisins, mixing gently.
3. Drop batter by rounded teaspoons onto an ungreased cookie sheet and
bake for 11 to 13 minutes, or until lightly browned on top. Let stand
on cookie sheet for a couple of minutes before transferring to a
cooling rack.
