These delicious cookies were invented in 1989 using a combination of existing
Oatmeal cookies recipes.  They were 'perfected' at The Sandwich Shoppe, a
small restaurant I built in Somerset, Texas.  The key secret here is to use fresh,
high quality cinnamon.

Ingredients:
1 1/2 cup Crisco
1 2/3 cup Brown Sugar
4 eggs
2 tsp. Vanilla
2 tsp. Cinnamon
1 tsp. Nutmeg or Allspice
2 cups All-purpose flour
1 1/2 tsp. Baking Soda
1 tsp. Salt
4 cups Quaker Instant Oats
2 cups raisins (optional)

Directions:
Slightly cream the Crisco and the brown sugar together.  Add all remaining ingredients
and mix thoroughly by hand  using a large spoon.  Chill dough at least 30 minutes.
With 'floured hands", make balls of dough approx. 1 1/2 inches in size.  Put on a
heavy, non-stick cookie pan and bake for 10 minutes at 350 degrees.  Remove from
the oven and let sit an additional 10 minutes before removing from the cookie sheet.
Then put on a cooling rack to finish cooling.  Store in an airtight container.