Happy Eats!

3/4 cup canola oil
3/4 cup raw sugar
1/2 cup egg beaters or 2 vegetarian eggs
1 teaspoon good quality vanilla
1 1/2 cups all-purpose, unbleached flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins or dried cranberries
1/4 cup brandy
1 cup walnuts, chopped

Soak raisins or dried cranberries in 1/4 cup brandy until most of
the liquid is absorbed, about 1 hour.
Heat oven to 350 degrees.
Beat together canola oil and sugar until sugar dissolves.
Add eggs and vanilla, beat well.
Add flour, baking soda, cinnamon and salt, mix well.
Stir in oats, raisins and nuts, mix well.
Drop by rounded tablespoon onto an ungreased cookie sheet.
Bake 12 to 15 minutes until browned.
Cool for 2 minutes on cookie sheet. Remove to wire rack and cool
completely. Store in an airtight container for up to one week.