| FALL HARVEST OATMEAL COOKIES |
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Makes about 2-1/2 Dozen Cookies 1 -1/4 cups firmly packed light brown sugar 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1 egg 1/3 cup milk 1 tablespoon grated orange peel 1 -1/2 teaspoons vanilla 3 cups quick oats, uncooked 1 cup all-purpose flour 1 -1/2 teaspoons cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 cup coarsely chopped, peeled apples 1 cup raisins 1 cup coarsely chopped walnuts Heat oven to 375ºF. Grease baking sheets. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, egg, milk, orange peel and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, cinnamon, baking soda, salt, nutmeg and cloves. Add to shortening mixture; beat at low speed just until blended. Stir in apples, raisins and walnuts. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets. Bake one baking sheet at a time at 375ºF for 10 to 12 minutes or until cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
