---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Molasses Oatmeal Cookies
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
     3/4 c  Golden crisco shortening
   1 1/4 c  Firmly-packed brown sugar
       1    Egg
     1/3 c  Milk
       1 tb Molasses
   1 1/2 ts Vanilla
       3 c  Quick oats; uncooked
       1 c  All-purpose flour
   1 1/2 ts Cinnamon
     1/2 ts Baking soda
     1/2 ts Salt
     1/2 ts Ground cloves
       1 c  Coarsely-chopped pecans
     1/2 c  Raisins
     1/4 c  Semi-sweet chocolate chips
  
    1. Preheat oven to 375F (190C). Grease baking sheet with
   shortening. Place sheets of foil on countertop for cooling
   cookies.
    2. Combine shortening, brown sugar, egg, milk, molasses
   and vanilla in large bowl. Beat at medium speed of electric
   mixer until well blended.
    3. Combine oats, flour, cinnamon, baking soda, salt and
   ground cloves. Mix into creamed mixture at low speed just
   until blended. Stir in pecans and raisins.
    4. Form dough into 1-inch (2.5 cm) balls. Place 2 inches
   (5 cm) apart on prepared baking sheet.
    5. Bake one sheet at a time at 375F (190C) for 10 to 12
   minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2
   minutes on baking sheet. Remove cookies to foil to cool
   completely.
    6. Place chocolate chips in small resealable plastic bag.
   Microwave 30 seconds at 100% (HIGH) power. Knead bag.
   Repeat if necessary. Cut corner off bag. Drizzle melted
   chocolate over cookies.
        Makes: About 2-1/2 dozen cookies
  
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