These cookies were a favorite of the many grandchildren of Lucille Fitch (Mrs. Fred Fitch), a long-time member of the First Congregational Church of Corona, mother of Margaret Lewis, Catherine Tracht, and Dorothy Fitch. No doubt they appeared at more than one church bazaar, potluck, or bake sale. The recipe has been published at least three times:
–in the cookbook Salt and Pepper…too compiled by the Board of Deaconesses of the First Congregational Church in Corona, California (1978)
–in the cookbook Apple Crisp to Zucchini Bread compiled by the combined ministries of the SeaTac Church of God in SeaTac, Washington (1998)
–in Christmas Brings Joy to Every Heart compiled by Janice Clark for Barbour Publishing, a DayMaker Greeting Book (2003), re-released by HumbleCreek (2004) and again by Barbour (2005)

The version below is from Christmas Brings Joy to Every Heart

Oatmeal Raisin Cookies

This is another family favorite. Grandma poured boiling water over the raisins and let them soak while she mixed up the rest. The raisin liquid can be substituted for part or all of the milk. These disappear fast; we often double or triple the recipe.

1 cup sugar
1 cup shortening or margarine
2 eggs
2 cups flour
¾ teaspoon soda
½ teaspoon salt
1 teaspoon cinnamon (optional)
1/3 cup milk (or raisin liquid)
2 cups oatmeal
1 cup raisins (or coconut, dates, nuts, or whatever you like)

Cream shortening and sugar. Beat in eggs. Stir in dry ingredients (flour, soda, salt, cinnamon) alternately with milk. Stir in oats and fruit or nuts last. Drop by spoonfuls on lightly greased cookie sheet. Bake @ 350° for 12-15 minutes, until light brown. Cool on rack or brown paper. Makes about 3 dozen.