Chewy Oatmeal Raisin Nut Cookies
PREP TIME: 15 min
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COOK TIME: 10 min
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YIELD: 4 dozen |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1 cup White Lily® Enriched Bleached All Purpose Flour |
| 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening | 1/2 tsp. baking soda |
| 3/4 stick OR Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening | 1/2 tsp. salt |
| 1 1/4 cups firmly packed brown sugar | 1/4 tsp. ground cinnamon |
| 1 large egg | 3 cups old-fashioned rolled oats |
| 1/3 cup milk | 1 cup raisins |
| 1 1/2 tsps. vanilla extract | 1 cup coarsely chopped walnuts |
- Crisco® Original No-Stick Cooking Spray
- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 1 large egg
- 1/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup White Lily® Enriched Bleached All Purpose Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1 cup coarsely chopped walnuts
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 375°F. Coat baking sheets with no-stick cooking spray.
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2.
BEAT shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
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3.
COMBINE flour, baking soda, salt and 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.
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4.
BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool.
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