Prep Time 15m
Cook Time 12m
Ready Time 75m
Yield 3 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup honey
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats, quick or old-fashioned
  • 1 cup raisins
  • 1/2 cup coarsely chopped pecans
Preparation Directions
  • Step 1Heat oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, brown sugar, honey, egg and vanilla in bowl of electric mixer. Beat at low speed until blended. Increase speed to medium. Beat until light and creamy.
  • Step 3Combine flour, cinnamon, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Increase speed to medium. Beat until well blended. Stir in oats, raisins and pecans. Drop by heaping tablespoonfuls onto prepared baking sheet.
  • Step 4Bake 10 to 13 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
  • TipFor smaller cookies, drop dough by heaping teaspoonfuls. Bake 8 to 10 minutes. Makes 4 to 5 dozen cookies.
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