2 c. packed brown sugar
1 c. shortening
3 eggs
3 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 c. sour milk
2 c. rolled oats
1 c. raisins
1 c. chopped nuts

For sour milk, add 1 tablespoon white vinegar and enough milk to make a cup. In a large mixing bowl, cream sugar and shortening. Add eggs one at a time. Mix well after each addition. Combine flour, salt, baking powder, baking soda and cinnamon and add alternately with milk to the creamed mixture; stir in oats, raisins and nuts. Drop by heaping tablespoon onto greased cookie sheets, bake at 350 degrees for 12 or 15 minutes until lightly browned.

DIETITIAN'S NOTE:

This recipe requires some compromising but there is hope! Try the following alterations:

2 c. sugar free brown sugar
1 c. butter (or 1/2 cup shortening and 1/2 cup butter)
3/4 c. egg substitute
Sour skim milk
Omit or reduce nuts