butter flavor shortening
light brown sugar - firmly packed
walnuts, coarsely chopped
Heat oven to 375 degrees.
Grease baking sheet with butter flavored shortening.
Combine shortening, light brown sugar, egg, milk and vanilla in large bowl.
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 and drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.
Bake at 375 degrees for 10 to 12 minutes, or until lightly browned.
Cool 2 minutes on baking sheet.
Remove to kitchen counter--makes about 2 1/2 dozen cookies.
VARIATIONS: HALF-DIPPED COOKIES-Omit raisins and nuts.
Microwave 1 cup Dutch Fudge Frosting for 20-25 seconds, or until smooth and thin.
Dip top half of cookie in frosting and lay on waxed paper until set.
FAVORITE CHIP COOKIES - Omit raisins and nuts.
Add 1 cup baking chips to batter and bake and cool.
MAPLE WALNUT COOKIES - Omit raisins.
Add 1-1/2 teaspoon maple flavoring to batter and bake and cool.
Frost top of cooled cookie with mixture of 1 container Vanilla Layer Cake Frosting and 1 teaspoon maple flavoring and garnish with walnut half.