1/4 c. butter, softened
1/4 c. butter, softened
1/2 c. dark brown sugar
1/2 c. granulated sugar
1 lg. egg
1 tbsp. milk
1 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. 3 minute brand quick oats
3/4 c. raisins
3/4 c. English walnuts, chopped, toasted

In large mixer bowl, cream butter, butter and sugars. Add eggs, milk and vanilla and beat until light and fluffy. In medium bowl, stir together flour, baking powder, baking soda, salt and oats. Add to creamed mixture and mix until blended. Stir in raisins and walnuts. Cover and refrigerate for at least 1 hour. Line Tennessee-shaped cookie pan with aluminum foil. spread cookie dough over whole pan, pressing to flatten. Bake in a 350 degree oven for 22 to 28 minutes. Allow to set in pan for 10 to 15 minutes. Remove from pan, lifting out with help of foil. Remove to wire rack to cool completely. Decorate as desired. Makes 1 Tennessee cookie.