3/4 c. lard or 1 1/2 sticks butter
1 c. granulated sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 c. rolled oats (quick or regular)
1 c. raisins, soften in boiling water and drain
1 c. chopped walnuts

Mix in order given. (I prefer to add the nuts and raisins by hand.) Drop by spoon onto greased cookie sheet. Bake at 375 degrees for about 12 minutes, depending on oven.

EASY PENUCHE ICING:

1/2 c. (1 stick) butter
1 c. brown sugar, packed
1/4 c. milk
1 3/4 to 2 c. sifted powdered sugar

Melt butter in small saucepan. Stir in brown sugar. Boil and stir over low heat for 2 minutes. Add milk and bring to a boil, stir constantly. Cool to lukewarm (120 degrees, if you have a thermometer). Gradually add powdered sugar. Beat well. Spread on cookies. These can be frozen.