1½ cups self-rising flour
3 cups rolled oats
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground ginger
½ cup butter or margarine, softened
½ cup shortening
1 cup firmly packed brown sugar
½ cup sugar
2 eggs
2 tablespoons water
2 tablespoons corn syrup
2 teaspoon vanilla extract
1 cup raisins

In a large bowl, combine flour, oats, cinnamon, nutmeg, and ginger; set aside.

Preheat oven to 350°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter, shortening and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in water, corn syrup, and vanilla until well blended.  Stir in flour mixture until well blended.  Stir in raisins.  Drop, 1-inch apart, by rounded teaspoonfuls, onto prepared cookie sheets.

Bake for 15 minutes or until lightly browned around the edges.  Remove from cookie sheets; cool completely on a wire rack.

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