Oatmeal Cookie Recipe From Quaker Oats Box

QUAKER OATMEAL COOKIES

Steps:

• Beat together shortening, sugars, egg, water and vanilla until creamy.
• Add combined remaining ingredients; mix well.
• Add raisins, nuts or even chocolate chips at the end.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake at 350 degrees for 12-15 minutes.

QUAKER OATMEAL COOKIES • STRAIGHT FROM THE QUAKER OATS BOX!

Steps:

• Heat oven to 350 F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon, and salt; mix well.
• Add oats and raisins; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Makes about 4 dozen cookies.

ORIGINAL QUAKER OATMEAL RAISIN COOKIE RECIPE

Steps:

• Please read post above for detailed tips and tricks.
• In the bowl of an electric mixer beat butter, brown sugar, and granulated sugar until creamy.
• Add eggs and vanilla, beat well. Stop mixer and scrape sides of the bowl. Mix again to combine.
• In another bowl, combine sifted flour, soda, cinnamon, and salt.
• Turn the mixer to low and slowly add flour and oats. Stop mixer and scrape sides. Add raisins and mix until combined.
• Tightly cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. You can refrigerate up to 24 hours if you prefer.
• When you're ready to bake. Preheat the oven to 350°F.
• Place a Silpat silicone mat on a half sheet pan.
• I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
• Bake at 350°F for 12 to 14 minutes depending on how crunchy or chewy you want them. The top of the cookies will change from 'shiny' to 'matte' when they're cooked in the center. Watch the edges for the degree of brown/crisp that you want. They will firm up some as they cool.
• Allow cookies to cool on the baking sheet for about 3 to 4 minutes before removing and transferring to a wire rack to finish cooling.
• Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

QUAKER OATS VANISHING OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt; mix well. Slowly stir in oats and optional coconut/raisins.
• 2. Drop by rounded tablespoon onto parchment lined cookie sheet. ( I use small melon scoop). Bake 10-12 minutes or until golden brown. Cool 1 minuted on sheet, remove to wire rack.

QUAKER OATS OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. Grease or spray cookie sheets.
• 2. Put the dry ingredients (flour, salt, baking soda, and oatmeal) in a medium bowl. Mix together well.
• 3. NOTE: I mix the ingredients in this recipe by hand, using the large meat fork from my cutlery set. After years of it taking up space in my drawer, it gets used several times a week now. This photo shows the meat fork next to a regular dinner fork. If you've got one, use it!
• 4. Put the rest of the ingredients (Crisco, brown sugar, white sugar, egg, water, and vanilla) in a larger bowl. Mix together well.
• 5. Add the dry ingredients to the sugar mixture and mix until well-combined.
• 6. Add any optional ingredients you like. In my family, some like plain oatmeal cookies and others like raisins, so I make the plain ones first, then stir in a few raisins to finish out the baking. (I've also been known to separate the cookie dough into separate bowls & add a little bit of different extras to each bowl.) Make them any way you like. Cookies should be fun! =^..^=
• 7. Drop with a teaspoon (or a small scoop) on the prepared cookie sheets. Bake at 350 degrees F for 7-10 minutes, depending on how soft or crunchy you like your oatmeal cookies.
• 8. Cool on cooling racks. Or eat them warm. You know you want to! Pass the milk, please. =^..^=