I haven't tried any of these recipes but maybe you can use some.

BUFFALO CHIP COOKIES (ORIGINATED IN MISSOURI)
2 c. margarine
2 c. brown sugar
2 c. white sugar
4 eggs
1 tbsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
4 c. flour
3 c. oatmeal
3 c. dry cereal
1 lg. bag chocolate chips
1 c. nuts (pecans)
1 c. coconut
1 c. raisins

Preheat oven to 350 degrees. Cream margarine, brown sugar, white sugar well. Stir 4 eggs, and vanilla. Sift together all dry ingredients. Add oatmeal, dry cereal, chips, nuts, coconut and raisins. Use ice cream scoop to scoop. Bake at 350 degrees for 15 minutes. Make a big batch of delicious cookies.


OATMEAL-RAISIN BREAKFAST COOKIES
1/2 c. margarine or oil
1/2 c. brown sugar, packed
3 tbsp. molasses
2 tsp. vanilla
1/2 tsp. salt
3 eggs
6 tbsp. evaporated milk
2 c. whole wheat pastry flour
2 1/2 c. rolled oats
1 c. seedless raisins, plumped
2/3 c. chopped nutmeats

Cream margarine; add sugar gradually, mixing well. Add molasses, vanilla and salt; blend. Add eggs 1 at a time, mixing well. Add milk and sifted flour alternately. Add rest of ingredients all at once and fold together. Let stand a few minutes to allow rolled oats to soften. Drop by large spoonfuls on oiled cookie sheet, spreading out the dough to a generous size. Bake at 350 degrees until delicately browned. Serve warm for breakfast. Makes 3 1/2 dozen cookies. If you wish to use oil, mix brown sugar and rolled oats together. Drip oil over this mixture and stir well. Let stand 1 hour. Add rest of dry ingredients and blend. Beat eggs, vanilla, molasses and only 3 tablespoons of evaporated milk; add. Stir until well blended. Place spoonfuls of the crumbly dough on oiled cookie sheet. Spread out, leaving crumbles loose rough, but never touching each other. Bake as for above. If you wish these cookies fresh-baked for breakfast measure out ingredients the night before. It takes only a few minutes to mix and pop in the oven. Or, bake beforehand and warm them in the oven for breakfast as you would rolls.


OATMEAL COOKIES (SOFT CAKE-LIKE)
2 c. sugar
2 c. butter or oleo
2 c. cooked raisins, cooled
2/3 c. raisin juice
2 tsp. soda, mixed in raisin juice
4 eggs
4 c. flour
4 c. oatmeal, uncooked
Nutmeg
1 tsp. vanilla

Mix in order given. Drop on cookie sheet and bake in 350 degree oven 1 to 12 minutes. Makes a large batch.


EASY CAKE MIX COOKIES
1 yellow or white pudding in mix cake
mix
1/3 c. vegetable oil
2 tbsp. water
1 egg
1 c. pecans, chocolate chips, M&M's
or raisins (optional)

Mix first 4 ingredients together, then add chocolate chips or whatever you prefer. Drop by spoonfuls onto ungreased cookie sheet. Bake in 350 degree oven for approximately 10 minutes. Note: Can also be baked in a cake pan at same temperature for approximately 20 minutes, like brownies.


CARROT CAKE COOKIES
4 1/2 c. flour
2 1/2 c. packed brown sugar
1 c. softened margarine
3 tsp. baking powder
3 tsp. cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. vanilla
1 tsp. salt
2 lg. eggs
1/4 c. water
3 c. loosely packed shredded carrots
1 c. raisins
2 2/3 c. coconut
1 c. nuts

In large mixing bowl measure first 10 ingredients and 1/4 cup water. Mix well, then add carrots, raisins, coconut and nuts. Mix well. Drop on ungreased cookie sheet. Bake 350 degrees 20-25 minutes, lightly brown. Cool. Frost with orange icing. Store in tight container.


ZUCCHINI OATMEAL COOKIES
1 c. margarine
2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
2 c. zucchini, grated
3 1/2 c. oatmeal
1 c. raisins, optional
11 c. nuts, optional

Beat margarine and sugar together well. Beat in eggs and vanilla. Mix dry ingredients together and add creamed mixture. Stir in zucchini, oatmeal, raisins and nuts. Drop onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Note: 2 cups mashed bananas may be substituted for zucchini.


LEMON - RAISIN COOKIES
2 sticks margarine
1 1/2 c. white sugar
2 eggs
2 tsp. lemon extract
1 1/2 tsp. cream of tartar
1 1/2 tsp. soda
1/2 tsp. salt
3 1/2 c. flour
2 c. raisins

Mix all ingredients well. Drop by teaspoon on greased cookie sheets and flatten slightly with a fork. Bake at 400 degrees for 8 to 10 minutes or until browned at edges. (Do not overbake.) Cool on wire racks and store airtight. Makes 6 to 6 1/2 dozen.


GLAZED APPLE COOKIES
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
1 1/2 c. brown sugar, firmly packed
1/2 c. shortening
1/4 c. milk
1/2 tsp. nutmeg
1/4 tsp. cloves
1 egg
2 c.pared apples, finely chopped
1 c. walnuts, chopped
1 c. raisins

Preheat oven to 400 degrees. Sift flour, soda, spices and salt. Set aside. Beat shortening, sugar and egg. Stir in flour mixture alternating with apples and milk. Stir in nuts and raisins. Drop on lightly greased cookie sheet. Bake 10 minutes until golden brown. Brush tops with vanilla glaze while still warm. --VANILLA GLAZE:--

1 c. powdered sugar
1/2 tsp. vanilla
1 tbsp. butter, melted
1 1/2 tbsp. hot milk


RAISIN PUFFS
1 1/2 c. raisins
1 c. water
1 c. sugar
2 eggs
1 tsp. baking soda
3 c. flour
1 tsp. salt
1 tsp. vanilla
1 c. margarine

Cook raisins and water until water is gone. Cream sugar, margarine, and eggs; then sift flour, soda, and salt; add to egg mixture, add raisins and mix well; add vanilla. Make into balls and roll in sugar. Don't press down. Bake on greased sheets at 350 degrees for 12 minutes.


FABULOUS RAISIN COOKIES
2 c. sugar
2 eggs
1 c. butter
1 c. milk
1 tbsp. baking powder
5 1/2 c. flour
1 1/2 c. raisins
1/2 c. sugar
1 c. brown sugar
1 1/2 c. water
10 oz. crushed pineapple
1 c. walnuts, crushed

Mix dough ingredients together and roll thin and cut into circles with cookie cutter. Mix all filling ingredients together and bring to a boil. Thicken with cornstarch. Place one tablespoon on top of each circle. Top with another circle and crimp edges. Bake at 350 degrees until light tan. Yields 4 dozen.


MOIST OATMEAL RAISIN COOKIES
1 c. raisins
1 1/4 c. sugar
1 c. water
1 c. shortening
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
2 eggs, beaten
2 c. oatmeal
2 c. flour
1 tsp. soda
1 tsp. vanilla

Boil raisins, sugar and water for 10 minutes. Remove from heat and add shortening, nutmeg and cinnamon. Let cool, add beaten eggs, oatmeal, flour, soda and vanilla. Bake on ungreased cookie sheet 10 minutes at 350 degrees.


RAISIN-FILLED CHOCOLATE CHIP COOKIES
1 c. margarine, softened
3/4 c. firmly packed light brown sugar
3/4 c. granulated sugar
1 tsp. water
2 med.-sized eggs
2 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. raisins
1 (12 oz.) pkg. semi-sweet chocolate
chips

Beat margarine, sugar, vanilla, water and eggs in a large bowl with electric mixer until creamy and thoroughly blended. With a spoon, stir in flour, baking soda and salt until well mixed. Stir in raisins and chocolate chips. Spoon dough by teaspoonfuls onto cookie sheets. Allow 1 to 1 1/2 inches between cookies for spreading. Bake at 375 degrees for 8 minutes or until cookies are nicely browned, depending on how crisp or well done you like them.


BROWN SUGAR RAISIN COOKIES
1 c. shortening
2 c. brown sugar packed
3 eggs
1 tsp. soda
1/2 c. hot water
1 1/2 c. raisins
3 c. sifted flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
1 c. chopped nuts

Cream shortening and sugar together. Beat eggs one at a time. Dissolve soda in hot water. Blend into creamed mix. Sift flour with salt and baking powder, blend into batter. Stir in vanilla raisins and nuts. Drop onto greased baking sheet. Bake in oven for 350 degrees.


GROUND RAISIN COOKIES
1 1/2 c. sugar
1 c. shortening
2 eggs
2 c. ground raisins
1 tsp. vanilla
1 1/2 tsp. soda
1/2 tsp. cream of tartar
1/4 c. milk
4 c. flour

Cream sugar and shortening, add eggs. Beat until light and fluffy. Add dry and wet ingredients alternately and mix. Shape into balls, flatten slightly, dip in sugar and bake at 350 degrees.


JUMBO APPLE RAISIN CHUNK COOKIES
1 c. water to 2 c. raisins
1 c. shortening
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. chopped nuts
4 c. flour
1 tsp. baking powder
1 tsp. soda
2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
4-6 apples

Boil water and raisins for 5 minutes; let cool. Cream shortening; add sugar; blend. Add eggs and beat well. Add vanilla. Add cooled raisin mixture, and add nuts. Sift dry ingredients together and add to raisin mixture gradually, will be thick. Chop apples and add to mixture. Bake on greased or foiled cookie sheet at 350 degrees for 12 to 15 minutes.


PINEAPPLE RAISIN COOKIES
1 c. brown sugar, firmly packed
1/2 c. soft butter
1 egg
1 tsp. vanilla extract
1/2 c. raisins
3/4 c. crushed pineapple, drained
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. walnuts, chopped

Combine brown sugar, butter, egg and vanilla in mixing bowl. Beat until fluffy. Add raisins and pineapple, mix thoroughly. Combine flour, baking powder, baking soda and salt. Add to the creamed mixture, mix well. Stir in nuts. Drop the mixture by spoonfuls 2 inches apart on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.