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Ingredients
- 3/4 c. Butter flavored Crisco
- 1Â 1/4 c. Firmly packaged light brown sugar
- 1 x Egg
- 1/3 c. Lowfat milk
- 1Â 1/2 tsp Vanilla
- 3 c. Quaker(R) Quik Oats (not instant or possibly old fashioned)
- 1 c. All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- 1 c. Raisins
- 1 c. Coarsely minced Walnuts
Directions
- Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, lowfat milk and vanilla in large bow. Beat at medium speed of electric mixer till well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mix at low speed just till blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake at 375-degree for 10 to 12 min, or possibly till lightly browned. Cold 2 min on baking sheet. Remove to kitchen counter.
- About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cold. Microwave 1 c. Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or possibly till smooth and thin. Dip top half of cookie in frosting. Lay on waxed paper till set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add in 1 c. baking chips to batter. Bake & cold. MAPLE WALNUT COOKIES- Omit raisins. Add in 1-1/2 tsp maple flavoring to batter. Bake & cold. Frost top of cooled cookie with mix of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1003g | |
| Calories 3977 | |
| Calories from Fat 1584 | 40% |
| Total Fat 181.76g | 227% |
| Saturated Fat 93.31g | 373% |
| Trans Fat 0.0g | |
| Cholesterol 556mg | 185% |
| Sodium 3224mg | 134% |
| Potassium 2428mg | 69% |
| Total Carbs 572.36g | 153% |
| Dietary Fiber 16.6g | 55% |
| Sugars 372.35g | 248% |
| Protein 42.47g | 68% |
