Ingredients:

3/4 cup butter flavored Crisco
1 1/4 cups firmly packed, light brown sugar
1 egg
1/3 cup milk
1 1/2 tsp vanilla
3 cups rolled oats
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup raisins
1 cup walnuts, chopped

Preheat oven to 375F, get out non-stick backing pans. Combinecrisco, light brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed with mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed until just blended. Stir in the raisins and nuts. Drop by rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake for 10 - 12 minutes, or until lightly browned. Cool 2 minutes on the baking sheet before transferring to a wire rack to cool.

Variations

Half-Dipped Cookies:

Omit the raisins and nuts. Bake and cool as above. Microwave 1 cup of Duncan Hines Dutch Fudge Frosting for 20 - 25 seconds,or until smooth and thin. Dip top half of the cookie in frosting. Lay on wax paper until set.

Chocolat Chip Cookies

Omit the raisins and nuts. Add 1 cup of baking chips and bake and cool as above.

Maple Walnut Cookies

Omit raisins. Add 1 1/2 tsp maple flavoring to the dough. Bake and cool as above. Frost the tops with a mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with Walnut half.