3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
1 1/4 C. firmly packed brown sugar
1 large egg
1/3 C. milk
1 1/2 tsps. Spice Islands® Pure Vanilla Extract
1 C. all-purpose flour
1/2 tsp. Clabber Girl® Baking Soda
1/2 tsp. salt
1/4 tsp. Spice Islands® Ground Saigon Cinnamon
3 C. McCann’s® Quick Cooking Rolled Irish Oats
1 C. raisins
1 C. coarsely chopped walnuts
HEAT oven to 375ºF. Coat baking sheets with no-stick cooking spray.
BEAT shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
COMBINE flour, Clabber Girl® Baking Soda, salt and Spice Islands® Ground Saigon Cinnamon in small bowl. Beat into shortening mixture at low speed until smooth. Stir in oats, raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool.
CHOCOLATE OR BUTTERSCOTCH CHIP: Add 1 C. chocolate or butterscotch chips to batter.
COCONUT: Add 1 C. sweetened flaked coconut.
MAPLE: Add 1 1/2 tsp. maple flavoring.
MAPLE WALNUT: Omit raisins. Add 1 1/2 tsp. maple flavoring to dough. Frost top of cooled cookies with mixture of 1 (16 oz.) can reamy Supreme Vanilla Frosting and 1 tsp. maple flavoring. Garnish with walnut halves.
CHOCOLATE-DIPPED: Omit raisins and nuts. Microwave 1 C. chocolate frosting 20 to 25 seconds or until smooth and thin. Dip top half of cooled cookie in frosting. Lay on wax paper until firm.
Calories from Fat45g
Total Fat 5g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 14g
Dietary Fiber 1g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet