1/2 c. butter
1 c. brown sugar
1/2 c. white sugar
2 c. flour
2 eggs
2 tsp. baking power
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 c. oatmeal
1 c. raisins
1 c. raw carrots, grated
1 c. nuts, chopped

Cream together the shortening and sugars well. Add beaten eggs. Sift together the dry ingredients and combine with creamed mixture. Stir in the raisins, grated carrots, and nuts. Drop by large rounded tablespoonfuls onto lightly greased cookie sheets. Flatten slightly with the tines of a fork, creating crosshatches.

Bake in a preheated 350°F oven 25 to 30 minutes or until browned along edges.

Submitted by: CM