1 cup light margarine, softened

2/3 packed light brown sugar

1/2 cup white sugar

2 eggs

1 1/2 cup flour

1 t baking soda

2 1/2 cups oatmeal

2/3 cup each chopped pecans, chocolate chips and chopped dates

Preheat oven to 325*. Cream margarine and sugars in a large bowl. Add eggs and blend. In another bowl, mix flour and baking soda. Add dry to wet, mixing gently. In another bowl, mix nuts, dates and chips. Stir into the rest of the mixture, blending gently. Refrigerate dough for 1/2 hour.

Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 12 minutes, let sit on cookie sheet for 5 minutes to firm up. Remove to cookie racks to cool.

Makes 3 1/2 dozen cookies

Tips: This recipe can easily be halved (or doubled!). Freeze leftovers.

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You can use any kind of nut, raisins, peanut butter chips, butterscotch chips or white chocolate chips.