Prep Time 15m
Cook Time 12m
Ready Time 60m
Yield 4 dozen

  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 1 large egg
  • 1/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins
  • 1 cup coarsely chopped walnuts
Preparation Directions
  • Step 1Heat oven to 375ºF. Coat baking sheets with no-stick cooking spray.
  • Step 2Beat shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
  • Step 3Combine flour, baking soda, salt and cinnamon in small bowl. Beat into shortening mixture at low speed until smooth. Stir in oats, raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
  • Step 4Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool.
  • Step 1Chocolate OR BUTTERSCOTCH CHIP: Add 1 cup chocolate or butterscotch chips to batter.
  • Step 2Coconut: Add 1 cup sweetened flaked coconut.
  • Step 3Maple: Add 1 1/2 teaspoons maple flavoring.
  • Step 4Maple WALNUT: Omit raisins. Add 1 1/2 teaspoons maple flavoring to dough. Frost top of cooled cookies with mixture of 1 (16 oz.) can Pillsbury® Creamy Supreme Vanilla Frosting and 1 teaspoon maple flavoring. Garnish with walnut halves.
  • Step 5Chocolate-dipped: Omit raisins and nuts. Microwave 1 cup Pillsbury® Creamy Supreme Chocolate Frosting 20 to 25 seconds or until smooth and thin. Dip top half of cooled cookie in frosting. Lay on wax paper until firm.
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