2 c. flour
1 tsp. baking powder
1 tsp. baking soda
2 sticks butter, softened
1/2 c. sugar
3/4 c. packed brown sugar
2 tsp. vanilla
2 eggs
6 oz. Andes Candies, any flavor, coarsely chopped
1 1/2 c. walnuts, chopped
1 c. raisins

Preheat oven to 350 degrees.

Stir together flour, baking powder, baking soda; set aside.

In large bowl, beat butter and sugars until fluffy. Beat in vanilla and eggs. Gradually stir in flour mixture, then Andes, nuts and raisins.

Drop by tablespoonfuls onto ungreased cookie sheet. Bake 7-8 minutes until cookies brown. Cool on sheet 2-3 minutes before removing.

For thicker cookies, refrigerate dough 15-20 minutes before baking.