1 1/4 cups firmly packed brown sugar
3/4 cup Crisco
1/4 cup milk
1 1/2 tsp vanilla
1 cup all-purpose flour
1 1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
3 cups quick cooking oats (not instant or old fashioned), uncooked
1 cup diced, peeled apples
3/4 cup raisins (optional)
3/4 cup coarsely chopped walnuts (optional)
Preheat oven to 375 F. Grease cooking sheet or line with parchment paper.
Combine brown sugar, Crisco, milk, egg and vanilla in large bowl. Beat at medium speed of electric mixer until well blended and creamy.
Combine flour, cinnamon, salt, baking soda and nutmeg. Add gradually to creamed mixture at low speed. Mix until just blended. Stir in one at a time, oats, apples, raisins and nuts with spoon. Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheet.
Bake at 375 F for 13 minutes or until set. Cool 2 minutes on cookie sheets before moving to wire rack. Makes about 2 1/2 dozen cookies.
Note: I baked the cookies at 350 F.
Source: Treasury of Desserts, 1993