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

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups raisins
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 cup firmly packed brown sugar
  • 1 large egg
  • 2 (1 oz.) squares unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup chopped walnuts
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat baking sheets with no-stick cooking spray. Soak raisins in hot water for 15 minutes. Drain.
  • Step 2Beat shortening and brown sugar in large bowl with an electric mixer. Add egg; beat until light and fluffy. Blend in melted chocolate and vanilla.
  • Step 3Combine flour, baking powder and salt in small bowl. Add to shortening mixture alternately with milk. Stir in raisins, chocolate chips and walnuts. Drop by level tablespoons about 2 inches apart onto prepared baking sheets.
  • Step 4Bake 12 to 15 minutes. Cool on baking sheets for 2 minutes. Place on cooling racks.
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