1 cup shortening
3/4 cup rolled oats
1 cup crumbs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup buttermilk
1 cup rolled oats
1 cup chopped walnuts
2 teaspoons vanilla extract
1 cup buttermilk
1 cup dry-roasted peanuts
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together 2/3 cup butter plus 1/2 cup of sugar. Add the flour, 1/2 cup at a time, beating well after each addition. Stir the batter until smooth after each addition. Add the baking soda, salt and cinnamon, then the buttermilk and buttermilk mixture just before the filling is completely absorbed. Drop by small spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until a wooden toothpick inserted into the middle comes out clean.
To make the frosting: In a small saucepan, melt buttermilk, 1 cup at a time, then stir in 1 cup dry roasted peanuts and remaining 1 cup dry-roasted peanuts. Gradually add the vanilla extract to the peanut butter mixture, then the dry-roasted nuts. When all of the nuts (and frosting) have been added, gradually stir in the raisins, then the raisins and the remaining 1 cup dry-roasted peanuts.