Chewy Oatmeal Cookies

• ¾ cup (¾ stick) Butter Flavor Crisco Shortening
• 1¼ cups firmly packed light brown sugar
• 1 egg
• ⅓ cup milk
• 1½ teaspoons vanilla
• 3 cups quick oats, uncooked
• 1 cup Pillsbury® All-Purpose Flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1 cup raisins
• 1 cup coarsely chopped walnuts

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 large bowl. Beat at medium speed of electric mixer until well blended.
3. Combine oats, Pillsbury All-Purpose 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. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

MAKES ABOUT 2½ DOZEN COOKIES