Crisco Oatmeal Raisin Cookies

Ingredients

• 3/4 cup (3/4 stick) Butter Flavor Crisco shortening
• 1 1/4 cups firmly packed light brown sugar
• 1 egg
• 1/3 cup milk
• 1 1/2 teaspoons vanilla
• 3 cups quick oats, uncooked
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup raisins
• 1 cup coarsely chopped walnuts

Steps

1. Heat oven to 375°F. Grease baking sheets with Butter Flavor Crisco. Place sheets of foil on countertop for cooling cookies.
2. Combine Butter Flavor Crisco, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended.
3. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts.
4. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.
5. Bake one baking sheet at a time at 375°F for 10 to 12 minutes, or until lightly browned.
6. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Notes

Makes about 2 1/2 dozen cookies.

The printed title was trimmed off the top of the cutout; name supplied from the ingredients (oats, raisins, walnuts).

From a printed recipe (Crisco (Butter Flavor Crisco box cutout)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Title band cut off at the top of the box cutout (only the bottom sliver of the red band remains); recipe body complete.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.