3/4 c. sugar
3/4 c. packed brown sugar
1/2 c. butter, softened
1/2 c. shortening
2 eggs
1 3/4 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 c. oats
1 1/2 c. raisins
1/2 c. chopped pecans

Cream sugars, butter and shortening in bowl until light and fluffy. Add eggs; mix well. Add flour, soda, salt and vanilla; mix well. Stir in oats, raisins and pecans. Drop by 1/4 cupfuls onto greased cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Yield: 24 large cookies.

Store brown sugar and powdered sugar in jars to prevent getting hard and lumpy.