3/4 c. (3/4 stick) butter flavor or regular Crisco shortening
1 1/4 c. firmly packed light brown sugar
1 egg
1/3 c. milk
1 1/2 tsp. vanilla
2 c. quick oats (uncooked)
1 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 c. raisins
1 c. coarsely chopped walnuts

Heat oven to 375°F. Grease baking sheets with Crisco. Combine Crisco, 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. Drop by rounded tablespoonfuls 2-inches apart onto baking sheet.

Bake 1 baking sheet at a time at 375°F for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely.

Makes about 1 1/2 dozen cookies.