Roy wrote:

>With conventional recipes I can get crisp
> and I can get crumbly cookies but I want
> "chewy".

>What do I increase or decrease to get
> the desired results?

>The last ones I made were made with
> butter and they tasted great but
> crumbled terribly. Before that I used
> margarine and they were too crisp.

>This cookin' business sure ain't easy for
> us old bachelors.

Well, good for you even attempting something like this, and more power
to you!

This is the recipe I have used since before I was even a teenager, and
have made others since, but nothing can even come close to these, AFAIC.
They are chewy and wonderful! My granddaughter asked me to make her
some, so she could take on the plane with her to snack on, when she flew
to VA. for an internship program this summer. We love them, and hope you
will too.

Oatmeal-Raisin Cookies

3/4 cup shortening (I use butter-flavored Crisco)
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup cold water
1 tsp. vanilla
1 cup all-purpose flour
1 tsp. salt (I cut it in half)
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp, nutmeg
3 cups quick-cooking oats
1 cup raisins

Put shortening, sugars, egg, water and vanilla in a mixing bowl and beat
thoroughly. Add flour, soda, salt and spices and mix in well. Blend in
oats and raisins. Drop by teaspoonfuls onto greased baking sheets. Bake
at 350º for about 12 minutes, until golden brown.

Enjoy!

Judy