1/2 cup corn syrup
1/2 cup shortening
3/4 cup whole wheat flour
1 cup rolled oats
1 1/2 cups all-purpose flour
1 egg
1/2 teaspoon baking soda
1 teaspoon ground cinnamon 1/2 cup raisins
Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch cookie sheet. Divide corn syrup, shortening and whole wheat flour into small, shallow bowl. Stir in oats and 1/2 cup of flour, one at a time, beating well after each addition. Mix together and set aside.
In a large bowl, stir together the cake mix and egg. In a separate bowl, stir together the baking soda, cinnamon and raisins. Pour batter into the dry ingredients mixture, one cup at a time, beating well after each addition. The batter should not be too sticky.
Drop by heaping spoonfuls onto the prepared cookie sheet. Bake for about 12 minutes, or until a toothpick inserted in the center comes out clean. Meanwhile, preheat oven to 350 degrees F (175 degrees C) and prepare the frosting.