Prep Time 20m
Cook Time 50m
Ready Time 70m
Yield 3 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup sugar
  • 1/2 cup Smucker's® Seedless Strawberry Jam
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups quick rolled oats
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 24 pecan halves
Preparation Directions
  • Step 1Heat oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, sugar, jam, egg, buttermilk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
  • Step 3Combine flour, cocoa, cinnamon, baking soda, nutmeg and cloves in medium bowl. Add to creamed mixture. Beat at low speed until blended. Stir in oats, raisins and chopped nuts.
  • Step 4Drop 2 tablespoonfuls of dough in a mound on baking sheet about 3 inches apart. Top each with pecan half, if desired.
  • Step 5Bake 15 minutes or until set. Cool for 2 minutes on baking sheets. Transfer to cooling racks to cool completely.
doughboy doughboy

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