3/4 cup butter-flavored shortening
1 1/4 cups firmly packed brown sugar
1 egg
1/4 cup milk
1 1/2 tsp vanilla
3 cups quick-cooking oats
1 cup all-purpose flour
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 cup peeled, diced apples
3/4 cup raisins, optional
3/4 cup walnut pieces, optional
Preheat oven to 375 degrees. Grease baking sheets and set aside.
Cream shortening, brown sugar, egg, milk and vanilla at medium speed of an electric mixer for 1 1/2 minutes. In a small bowl, combine flour, cinnamon, nutmeg, baking soda, and salt. Beat into the creamed mixture with the mixer on low speed until well blended. Stir in the apples, raisins and nuts, if using. Stir in the oats. Drop the mixture by rounded tablespoonfuls on the prepared baking sheets. Bake at 375 degrees for 13 minutes. Cool 2 minutes on the baking sheet. Then remove the cookies to a wire rack to finish cooling. Makes about 2 1/2 dozen cookies.
1 1/4 cups firmly packed brown sugar
1 egg
1/4 cup milk
1 1/2 tsp vanilla
3 cups quick-cooking oats
1 cup all-purpose flour
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 cup peeled, diced apples
3/4 cup raisins, optional
3/4 cup walnut pieces, optional
Preheat oven to 375 degrees. Grease baking sheets and set aside.
Cream shortening, brown sugar, egg, milk and vanilla at medium speed of an electric mixer for 1 1/2 minutes. In a small bowl, combine flour, cinnamon, nutmeg, baking soda, and salt. Beat into the creamed mixture with the mixer on low speed until well blended. Stir in the apples, raisins and nuts, if using. Stir in the oats. Drop the mixture by rounded tablespoonfuls on the prepared baking sheets. Bake at 375 degrees for 13 minutes. Cool 2 minutes on the baking sheet. Then remove the cookies to a wire rack to finish cooling. Makes about 2 1/2 dozen cookies.
Note: This is a stock photo.
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