1 3/4 c Sifted all-purpose flour

1/2 ts Baking soda

1/2 ts Salt

1 1/2 ts Ground cinnamon

2 Eggs, well beaten

1 c Sugar

1 c Butter or margarine, melted

4 tb Molasses

4 tb Milk

2 1/4 c Quick-cooking oats

1/2 c Dark seedless raisins

1/2 c Coarsely chopped nuts

Big, soft and delicious! Preheat oven to 325ø. In a bowl, sift together flour, baking soda, salt and cinnamon. In a separate bowl, combine remaining ingredients. Stir to blend; add sifted ingredients and beat until thoroughly mixed. Lightly grease cookie sheets (or use non-stick cookie sheets). Drop dough by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake at 325ø 10-12 minutes or until edges are slightly brown. Remove carefully and

cool on wire racks. Store in airtight containers. Variation: If children under 2 years old will be eating these, use sunflower seeds instead of nuts. Yield: 5 dozen. Martina Boudreau, St. Louis, MO Randy Shearer