1/4 c. butter
1 c. packed brown sugar
1 egg
1/2 c. quick oats
1/2 c. apple butter
1 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. milk
1/2 c. chopped nuts
1/2 c. raisins

In a mixing bowl, cream butter and sugar, beat in egg, oats and apple butter. Combine dry ingredients, gradually add to creamed mixture along with milk. Beat until blended. Stir in nuts and raisins. Chill well. Drop by teaspoons on lightly greased cookie sheets. Bake at 350 degrees for 15 minutes. Yield: about 2 1/2 dozen. Freeze baked cookies in tins or freezer bags. They stay moist and fresh. Dough can be stored in refrigerator for several days. Bake when needed.