Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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