1 c. Crisco shortening
1 c. light brown sugar, firmly packed
1 c. granulated sugar
2 eggs
1 tsp. vanilla
2 c. old fashioned rolled oats
1 c. cinnamon apple oats
1 1/2 c. sifted plain flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped pecans
1 c. golden raisins

Cream shortening and sugars only enough to blend well. Add eggs and vanilla and beat until thoroughly mixed. Add oats and mix again. Sift together flour, soda, and salt and add to oat mixture blending well. Add nuts and raisins.

Drop from teaspoon onto greased cookie sheet. Bake at 350 degrees about 15 minutes.

Makes about 60 cookies.

NOTE: These cookies are both chewy and crisp and keep well in tins or plastic bags, they do not last long in cookie jar unless hidden.