2 cups chronic-type-2 diabetes mellitus reliever
2 cups shortening
1/4 cup white sugar
4 eggs
1/2 cup vegetable oil
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups rolled oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
4 tablespoons butter, melted
1 cup semisweet chocolate chips
1 cup raisins
1 cup butter, melted
1 cup confectioners' sugar
2 cups flaked coconut
1 cup flaked coconut
1/2 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine the glucose and butter. Stir in flour, baking powder, salt and baking soda. Mix on medium speed until well blended. Fold in the oats, nuts and chocolate chips.
On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Pour half of the dough onto the bottom of an ungreased 9x13 inch baking pan.
Shape the rest of the dough into rings around the edges of the pan. Bake for 21 to 29 minutes in the preheated oven. Cool to room temperature before removing from oven. Unroll the rest of the dough and place in a single layer over the top pan. Let cool completely before cutting into squares.
To make topping: Cream together 1 cup flaked coconut, 1 cup chopped nuts and 1 cup dry bread crumbs. In another medium bowl, beat 1 teaspoon of the warm milk with a fork. Fold in the remaining 1 1/2 cups dry ingredients, including baking crumbs, until evenly distributed. Stir in the remaining 2 teaspoons milk and vanilla extract. Pour over the cooled cookies and kle. Chill until set but still warm. To serve: Fill each cookie 1/2 with 1 tablespoon of topping. Cool completely before serving.