2 c. brown sugar
2 c. white sugar
1 lb. soft butter
5 eggs (less if extra lg.)
1 c. winter squash (freshly cooked, frozen, or canned)
3 tsp. vanilla
Raisins, etc. (see below)
3 c. whole wheat flour
2 c. white flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 or 3 tsp. cinnamon
Approximately 4 c. oatmeal

Mix sugars, add butter and stir. Blend eggs, squash and vanilla. Add alternately with sifted dry ingredients, except oatmeal. Add oatmeal gradually until a soft dough stage. Dough may be divided and other ingredients added, such as raisins, chocolate chips, caramel chips, coconut, nuts, etc.

Cover dough in bowl(s). Refrigerate a few hours or until next day. Put spoonsful on cookie sheet, bake at 375 degrees for 8 to 10 minutes. Cool. Package in small bags. Put in freezer. Like fresh whenever Grandpa or grandchildren want a cookie.