1/2 cup butter, softened
3/4 cup margarine, melted
3/4 cup white sugar
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate
2 cups rolled oats
1 cup raisins
1 cup chopped pecans
1 cup evaporated milk
1 cup heavy whipping cream
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, margarine, sugar and vanilla until smooth. Beat in the chocolate and oats, then stir in the raisins, pecans and evaporated milk. Stir in the whipped cream until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake in preheated oven for 10 to 12 minutes in the middle, or until set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.