Oatmeal Honey Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 3 dozen cookies

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 cup Crisco® Butter Shortening
OR 1 cup Crisco® Butter Shortening Sticks
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:

1. Heat oven to 350°F. Spray baking sheets with no-stick spray.

2. In the bowl of an electric mixer combine shortening, brown sugar, honey, egg and vanilla. Beat at low speed until blended. Increase speed to medium. Beat until light and creamy.

3. In a medium bowl combine flour, cinnamon, baking soda and salt. Add gradually to creamed 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.

4. Bake for 10 to 13 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

TIP For smaller cookies, drop dough by heaping teaspoonfuls. Bake for 8 to 10 minutes. Makes 4 to 5 dozen cookies.