3/4 cup Crisco (butter flavored, if possible)
1 1/4 cup Light brown sugar (firmly pack)
1/3 cup Milk
1 1/2 tsp Vanilla extract
1/2 tsp Maple extract
3 cups Quick cooking oats
1 cup Flour
1/2 tsp Baking soda
1/2 tsp Salt
1/4 tsp Ground Cinnamon
1 cup Walnuts (chopped coarsely)
1 jar Vanilla cake frosting
Pre-heat oven to 375 degrees F. Grease cookie sheets. Combine Crisco, sugar, egg, milk, vanilla and maple extract in large bowl. Beat ingredients at medium until well blended. Combine the oats, flour, baking soda, salt and ground cinnamon. Add into creamed mixture, mixing at low speed until just blended. Stir in the nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto the cookie sheets. Bake for 10 to 12 minutes or until lightly golden brown. Cool cookies for 2 minutes on the baking sheet before removing. Remove to cool on wire racks. Frost and garnish each cookie with a walnut half.
To make forsting, mix vanilla frosting with maple extract to your taste.