3/4 c Butter Flavor Crisco
-all-vegetable shortening
1 1/4 c Light brown sugar; firmly
-packed
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Quick oats; uncooked
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Cinnamon
1 c Raisins
1 c Coarsely chopped walnuts
1. Heat oven to 375 degrees. Grease baking sheets with Crisco.
2. Combine Crisco, light brown sugar, egg, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
3. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed
mixture at low speed, just until blended. Stir in raisins and nuts
4. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet.
5. Bake one sheet at a time for 10-12 minutes, or until lightly browned.
Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove
cookies to foil to cool completely.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
30 Servings
