So named because they could withstand the rigors of shipping and were sent to loved ones serving in Vietnam.

3/4 c. solid vegetable shortening
1 c. firmly packed light brown sugar
1 egg
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. coarsely chopped walnuts
1/2 c. semi-sweet chocolate morsels (plain or mint)
1/2 c. shredded coconut
1/2 c. raisins, dredged in 1 tbsp. all-purpose flour
1 c. mashed ripe bananas (2 or 3)
1 3/4 c. quick-cooking rolled oats, uncooked

In a large mixing bowl, with an electric mixer, beat together shortening and brown sugar. Add egg and continue beating until ingredients are well blended.

Sift together flour, baking soda, salt, cinnamon and nutmeg. Add flour mixture to shortening mixture, stirring to keep batter well blended. Add walnuts, chocolate morsels, coconut, raisins and bananas; mix well. Gradually stir in oats, mixing well.

Drop dough from end of teaspoon onto lightly greased baking sheets. Bake in a preheated 375 degree oven for 12 minutes, or until done. Makes 6 dozen cookies.