| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
5 |
Servings |
INGREDIENTS
| 3/4 |
c |
Shortening, soft |
| 1 |
c |
Firmly packed brown sugar |
| 1/2 |
c |
Granulated sugar |
| 1 |
|
Egg |
| 1/4 |
c |
Water |
| 1 |
ts |
Vanilla |
| 1 |
c |
Sifted all-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 3 |
c |
Uncooked Quaker Oats |
INSTRUCTIONS
Here is the original:
Famous Oatmeal Cookies
From "Best Recipes from the backs of boxes, bottles, cans, and jars"
"Quaker Oats first printed this cookie recipe on their oats package in 1955
but I suspect it was a favorite even before that.
Beat together shortening, sugars, egg, water and vanilla until creamy. Sift
together flour, salt and soda; add to creamed mixture; blend. Stir in oats.
Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 350
deg.F. oven for 12 to 15 minutes. Makes 5 dozen cookies."
Compare (for those who don't have the newer oatmeal box handy) the newer
one:
Quaker's Best Oatmeal Cookies
1 1/4 cups margarine 3/4 cup firmly packed brown sugar 1/2 cup granulated
sugar 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon
baking soda 1 teaspoon salt 1 teaspoon cinnamon (optional) 1/4 teaspoon
nutmeg (optional) 3 cups Quaker Oats (quick or old fashioned, uncooked)
Heat oven to 375 deg.F. Beat together margarine and sugars until light and
fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and
spices; add to margarine mixture, mixing well. Stir in oats. Drop by
rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for
a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on
cookie sheet; remove to wire cooling rack. Store in tightly covered
container. Makes 4 1/2 dozen.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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