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OATMEAL-RAISIN BREAKFAST COOKIES 
1/2 c. butter or oil
1/2 c. brown sugar, packed
3 tbsp. molasses
2 tsp. vanilla
1/2 tsp. salt
3 eggs
6 tbsp. evaporated milk
2 c. whole wheat pastry flour
2 1/2 c. rolled oats
1 c. seedless raisins, plumped
2/3 c. chopped nutmeats

Cream butter; add sugar gradually, mixing well. Add molasses, vanilla and salt; blend. Add eggs 1 at a time, mixing well. Add milk and sifted flour alternately. Add rest of ingredients all at once and fold together. Let stand a few minutes to allow rolled oats to soften. Drop by large spoonfuls on oiled cookie sheet, spreading out the dough to a generous size. Bake at 350 degrees until delicately browned. Serve warm for breakfast. Makes 3 1/2 dozen cookies.

If you wish to use oil, mix brown sugar and rolled oats together. Drip oil over this mixture and stir well. Let stand 1 hour. Add rest of dry ingredients and blend. Beat eggs, vanilla, molasses and only 3 tablespoons of evaporated milk; add. Stir until well blended. Place spoonfuls of the crumbly dough on oiled cookie sheet. Spread out, leaving crumbles loose rough, but never touching each other. Bake as for above. If you wish these cookies fresh-baked for breakfast measure out ingredients the night before. It takes only a few minutes to mix and pop in the oven. Or, bake beforehand and warm them in the oven for breakfast as you would rolls.

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