For the Recipe; Oatmeal Cookie Shells; **recipe taken from box of Quaker Oats. 2 sticks butter (1/2 pound) 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt (optional) 3 cups Oats, quick or old fashioned uncooked 1 cup raisins Heat oven to 350 Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. About 4 dozen. For the filling; WHOOPIE PIE CREAM FILLING, recipe x TeeKakes 5 Tbsp. flour 1c. milk Cook until thickened and stir it constantly. Set aside, let cool. In a large mixing bowl combine and mix together until creamy; 1 cup crisco solid shortening 1 stick of butter (1/2 cup) 1 cup powdered sugar 1/4tsp. salt 3 tsp. vanilla extract 1 tsp butter flavoring add cooled flour/milk mixture one spoonful at a time, mixing well after each addition. Then add 3 more cups of Powdered Sugar, one cup at a time. Mix until smooth and creamy. Fill Whoopie shells. **you can add the ps 1 cup at a time to customize the sweetness to your liking. That's what I did and 4 cups powdered sugar total was perfect to my sweet tooth. :)

Recipe for these cookies: (This makes about 80 healthy-sized cookies, so don't panic on the butter thing!) Begin with toasting your pecans, which should be cooled by the time you mix them into the cookie batter. You can do this in a cookie sheet in the oven, if you have cookie sheets with a lip all the way around (I do not), or in a saute pan on the stovetop, stirring frequently. Pecans should be in pea-to-nickel-sized pieces. Cool 'em. Preheat your oven to 350 degrees. 3 sticks butter, softened 1 1/2 cups firmly packed brown sugar 3/4 cup granulated sugar 3 eggs 2 tsp vanilla extract 2 cups all-purpose flower 1 1/2 tsp baking soda 2 tsp cinnamon 1 tsp kosher salt 4 cups quick or old fashioned oats (uncooked, of course) 1 bag (about 1 1/3 cups) of raisinets 1 cup toasted pecans *Beat together butter and sugars until creamy. *Add eggs, vanilla and salt, beat well. *Add combined flour, baking soda, and cinnamon, mixing well. *Stir in oats, then raisinets and pecan pieces. *Drop by rounded tablespoonfuls onto ungreased cookie sheet. *Bake 10 to 12 minutes until golden brown. *Cool one minute on cookie sheet and then move to wire rack. Makes about 80. I pull these out at 10 1/2 minutes, while they are just-barely-underdone in the centers. Makes for a softer cookie with a nice brown crispy bottom. Warning, they are addictive!