1 c. chopped dates or raisins
1/2 c. buttermilk or sour milk
2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 c. rolled oats
1 c. brown sugar
1/2 c. chopped pecans
2 eggs, unbeaten
3/4 c. salad oil
1 tsp. vanilla

Chop dates. Sift flour with soda, salt and spices into mixing bowl. Blend in rolled oats, sugar and nuts. Beat eggs with fork, add oil, buttermilk, dates (or raisins) and vanilla. Pour into dry mixture. Stir until blended. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350 degrees for 10 to 13 minutes. Makes 4 to 5 dozen cookies.

VARIATIONS: Reduce oats to 1 cup and add 1 cup coconut. Decorate tops with walnuts, half dates, half cherries or candies.