| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cookie |
54 |
Servings |
INGREDIENTS
| 2 |
|
Sticks margarine or butter; softened |
| 1 1/4 |
c |
Brown sugar; firmly packed |
| 1/2 |
c |
Granulated sugar |
| 2 |
|
Eggs |
| 2 |
tb |
Milk |
| 2 |
ts |
Vanilla |
| 1 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt (optional) |
| 2 1/2 |
c |
Quick Quaker Oats -or- |
| 3 |
c |
Old-fashioned Quaker Oats; uncooked |
| 1 |
pk |
(12-oz) semi-sweet chocolate pieces |
| 1 |
c |
Chopped nuts (optional) |
INSTRUCTIONS
Heat oven to 375°. Beat together margarine and sugars until creamy. Add
eggs, milk and vanilla; beat well. Add combined flour, baking soda and
salt; mix well. Stir in oats, chocolate pieces and nuts; mix well. Drop by
rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes for a
chewy cookie or 12-13 minutes for a crisp cookie. Cool 1 minute on cookie
sheet; remove to wire rack. Cool completely. Makes about 4-1/2 dozen.
For Eash Bar Cookies: Press dough into bottom of ungreased 13x9-inch
baking pan. Bake 30-35 minutes or until light golden brown. Cool
completely; cut into bars. Store tightly covered. Makes 32 bars.
High Altitude Adjustment: Increase flour to 2 cups and bake as directed.
QUAKER OATS RECIPE
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