1/2 c. butter, softened
1/4 c. shortening
1 c. packed brown sugar
1 1/2 c. Gold Medal all purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 c. quick cooking oats

Heat oven to 400 degrees. Prepare the filling. Grease a rectangular pan, 13 x 9 x 2 inches. Mix butter, shortening, and brown sugar. Stir in flour, salt, baking soda, and oats. Press half of the crumbly mixture in pan. Spread filling over top; sprinkle with remaining crumbly mixture, pressing lightly. Bake until light brown, 25-30 minutes. While warm, make 1 diagonal cut from corner to corner. Continue cutting parallel to first cut, each about 1 1/2 inches apart. Repeat, cutting diagonally in opposite direction. About 40 cookies.

FILLING:

Mix 1 1/2 cups Sun-Maid seedless raisins, 1 1/2 cut up dates, 1/4 cup sugar and 1 1/2 cups water in saucepan. Heat to boiling over low heat, stirring occasionally. Continue boiling, stirring occasionally, until mixture thickens, about 10 minutes. Stir in 1 1/2 cup chopped nuts.