Well, sounds kinda cool. Anyway, thanks for the (recipe?)

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> Original Message:
> ---------------------------------
> 
> From: gail johnson <[email protected]> 
> Sent: June 28, 2010 5:20:00 PM
> To: [email protected]
> Subject: [CnD] Gail's harty Oatmeal Cookies
> 
> Beth's Spicy Oatmeal Raisin Cookies Recipe - Allrecipes.com
> 
> Ingredients
> 1/2 cup butter, softened
> 1/2 cup butter flavored shortening
> 1 cup packed light brown sugar
> 1/2 cup white sugar
> 2 eggs
> 1 teaspoon vanilla extract
> 1 1/2 cups all-purpose flour
> 1 teaspoon baking soda
> 1 teaspoon ground cinnamon
> 1/2 teaspoon ground cloves
> 1/2 teaspoon salt
> 3 cups rolled oats
> 1 cup raisins
> 
> 
> Ingredient additions and changes:
> 1 tbsp. cinnamon
> 1/4 cup molasses
> 1/2 tsp. nutmeg
> (didn't have cloves)
> 1 cup trail mix
> (it had red hots, almonds, pumpkin seeds, few approcots which I cut up 
> into small slivers, coconut most of the fruit is gone because we have 
> been eating it)
> replaced shortening with Sunflour oil
> replaced all-purpose flour with wholewheat
> 3/4 cup milk
> 
> 
> Directions
> Preheat oven to 350 degrees F (175 degrees C).
> In a large bowl, cream together the butter, butter flavored shortening, 
> brown sugar, white sugar, eggs, and vanilla until smooth.
> Combine the flour, baking soda, cinnamon, cloves, any other spices, and 
> salt; stir into the sugar mixture.
> Place the raisins, trail mix, and oats in a large bowl.  Pour the milk 
> into the bowl and mix well.
> Set aside allowing the oats to obsorb the milk.
> Stir in the oats and raisin mixture to the sugar..
> Drop by rounded teaspoonfuls onto ungreased cookie sheets.
> Bake 10 to 12 minutes until light and golden.
> (Because of the trail mix you might have to add about two  minutes.)
> Do not overbake. Let them cool for 2 minutes before removing from 
> cookie sheets to cool completely. Store in airtight container. Make 
> sure you get some, because they don't last long!
> 
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