1 c. butter, softened
2 c. firmly packed brown sugar
2 eggs
3 c. quick cooking rolled oats
1 c. chopped walnuts
3 tbsp. lemon juice
2 c. all-purpose flour
1 tsp. each salt and baking soda
1 1/2 c. raisins

In large bowl of an electric mixer, beat butter and sugar until creamy; then beat in eggs and lemon juice. In another bowl, stir together flour, salt and baking soda; gradually add to butter mixture, blending thoroughly. Add oats, raisins and walnuts and stir until well combined.

Drop dough by rounded tablespoonfuls onto ungreased baking sheets, spacing cookies about 2 inches apart. Bake in a 350 degree oven for 18 to 20 minutes or until edges are golden brown. Transfer to rack and let cool. Store airtight. Makes about 4 dozen.