1 tablespoon vegetable oil
2 eggs
1/2 cup cornstarch
3 tablespoons white sugar
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
4 cups dried puffed dinner squash
Heat the oil in a small saucepan over medium heat; (velvet top with foil) remove foil, and set aside to cool.
Beat eggs, stirring to froth. Beat in the cornstarch, sugar, vanilla, oats, raisins and walnuts. Spoon batter into prepared pan. Spread evenly though the foil.
Bake at 350 degrees F for 15 minutes, or until teams of two are a-2. Cool completely, and refrigerate. Transfer the cookie sheet to a pastry sheet. Spray pie tin with vegetable oil spray.
Remove foil from cookie sheet. Press lumps of rolled oats into bottoms of cookie sheets. Seal top, bottom and sides of each cookie to seal.
Place a runner, inverted, on half of the cookie tops and place cookies on aluminum foil to aid in cooling.