(Half of original recipe)

1 c. all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
1 1/2 tsp. cinnamon
1 c. vegetable shortening
1/2 c. peanut butter
2 c. granulated sugar (try half white and half brown sugar)
3 eggs, beaten
1/4 c. milk
2 tsp. vanilla
1 c. currants or raisins
6 oz. pkg. semi-sweet chocolate or milk chocolate
1/2 c. chopped walnuts
3 1/2 c. quick cooking rolled oats

Sift, stir together flour, salt, soda and cinnamon.

In large mixing bowl, cream shortening and peanut butter until fluffy. Add sugar gradually. Add beaten eggs, milk and vanilla. Beat well; add flour mixture. Stir in raisins (or currants), chocolate chips, walnuts and oats. Mix thoroughly.

Drop by tablespoon onto foil or parchment paper lined cookie sheet. Cookies will spread to about 3 1/2 inch. Bake at 375 degrees 10-15 minutes. Do not overbake. They will look soft. Leave on cookie sheet at least 2 minutes after removing from oven. Wipe off foil with damp cloth for next batch.