½ cup butter 

1 ¼ cups packed brown sugar

2 eggs

¼ cup Hershey’s Cocoa

1 ½ cups unsifted flour

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon vanilla

½ cup snipped dates

1 cup raisins

½ cup chopped walnuts

Cream butter and sugar in a large bowl.  Add eggs; beat well.  In a separate bowl combine cocoa, flour, baking soda and salt.  Blend flour mixture into creamed mixture.  Add vanilla, dates, raisins and walnuts.  Chill for 30 minutes.  Drop by teaspoonfuls onto a lightly greased cookie sheet.  Bake at 350° for 8 to 10 minutes or until set.  Remove from the cookie sheet.  Cool on a wire rack.