1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs, beaten
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
3 c. rolled oats
2 c. golden raisins
1 1/4 c. chopped English Walnuts
6 oz. almond brickle baking chips

Preheat oven to 350 degrees. Lightly grease several baking sheets. In large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In a medium sized bowl, combine flour, salt, and baking soda; blend into creamed mixture. Stir in oats, raisins, walnuts and baking chips, mixing well. Drop by level tablespoons 2 inches apart onto greased baking sheets.

Bake in preheated oven 13 to 15 minutes. Don't overbake. I like to take cookies from the oven when they look only half baked. Cool cookies on baking sheet one minute, then remove. Makes 73 cookies. They freeze well. Generally almond brickle chips can only be found around holiday seasons. I generally buy some and freeze for later use.