1 c. shortening (Crisco)
1/2 c. softened butter
1 c. light brown sugar, firmly packed
3/4 c. granulated sugar
2 eggs
2 tbsp. molasses
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
3/4 tsp. salt
2 c. rolled oats
1/2 c. toasted wheat germ
1 c. seedless raisins

Cream sugars, shortening and butter in a bowl. Add eggs, molasses and vanilla and beat well. Mix in the rest of the ingredients.

Form batter into two rolls. Wrap in plastic wrap or waxed paper and chill for at least 2 hours. (If you want real large cookies, make rolls 2 inches in diameter. If you want smaller cookies, make the rolls one inch in diameter.)

Bake at 350 degrees. When the first sheet is on the bottom, check after five minutes. As soon as the moisture disappears, move to the top shelf and watch them until brown. While the top sheet is browning, put your second sheet in on the bottom shelf. Keep rotating your pans until finished. Makes about 3 dozen large cookies or 4 dozen medium cookies.