3/4 c Butter flavored Crisco 1 1/4 c Firmly packaged light brown - sugar 1 Egg 1/3 c Milk 1 1/2 ts Vanilla 3 c Quaker(R) Quik Oats (not - instant or old fashioned) 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 Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to kitchen counter. About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half. SOURCE: Silver Palate Cookbook.
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