If you like soft oatmeal cookies, rather than crisp, try these.

Place the oven rack in the top third of the oven and preheat the oven to 350 degrees. Lightly grease 2 baking sheets (grease even nonstick).

Sift, stir or whisk together and then set aside: 1/4 tsp. salt, 1/2 tsp. baking soda, 1 tsp. ground cinnamon.

In a large bowl, cream together: 1/3 c. granulated sugar, 1/3 cup brown sugar, 1/2 cup Crisco, 1/4 cup butter, softened.

Add, in this order, blending well after each: 1 lg. egg, 1 1/2 c. old-fashioned oatmeal, uncooked, 1 cup flour, 1/2 tsp. vanilla.

Next, add 1/2 reserved dry ingredients, 2 tbsp. milk, remaining dry ingredients, 2/3 c. chopped raisins, 1/2 c. chopped walnuts.

Drop by rounded teaspoonfuls onto baking sheets, leaving 2 inches between cookies so they can spread. Bake at 350 degrees for 10 to 12 minutes, or until very lightly browned. Cool on wire racks.

Makes 36 cookies.