Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Butter flavored Crisco - instant or old fashioned)
1 1/4 c Firmly packaged light brown 1 c All-purpose flour
- sugar 1/2 ts Baking soda
1 Egg 1/2 ts Salt
1/3 c Milk 1/4 ts Cinnamon
1 1/2 ts Vanilla 1 c Raisins
3 c Quaker(R) Quik Oats (not 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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