1. Heat oven to 375 degrees. Grease baking sheets with Crisco. 2. Combine Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed, just until blended. Stir in raisins and nuts 4. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. 5. Bake one sheet at a time for 10-12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 71 (58%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||10 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 10mg||3 %|
|Sodium 77.9mg||3 %|
|Potassium 114.3mg||3 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 11.5g|
|Protein 2g||3 %|
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Calories per serving: 123
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