STEP ONEHEAT oven to 375ºF. Coat baking sheets with no-stick cooking spray.
STEP TWOBEAT shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
STEP THREECOMBINE flour, baking soda, salt and cinnamon in small bowl. Beat into shortening mixture at low speed until smooth. Stir in oats, raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
STEP FOURBAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool.
STEP ONECHOCOLATE OR BUTTERSCOTCH CHIP: Add 1 cup chocolate or butterscotch chips to batter.
STEP TWOCOCONUT: Add 1 cup sweetened flaked coconut.
STEP THREEMAPLE: Add 1 1/2 teaspoons maple flavoring.
STEP FOURMAPLE WALNUT: Omit raisins. Add 1 1/2 teaspoons maple flavoring to dough. Frost top of cooled cookies with mixture of 1 (16 oz.) can Pillsbury® Creamy Supreme Vanilla Frosting and 1 teaspoon maple flavoring. Garnish with walnut halves.
STEP FIVECHOCOLATE-DIPPED: Omit raisins and nuts. Microwave 1 cup Pillsbury® Creamy Supreme Chocolate Frosting 20 to 25 seconds or until smooth and thin. Dip top half of cooled cookie in frosting. Lay on wax paper until firm.