1 c Margarine/butter, softened
1 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs
l ts vanilla
l l/2 c all-purpose flour
l ts baking soda
1 ts ground cinnamon
l/2 ts malt (optional)
3 c QUAKER Oats uncooked
: (quick or old fashioned)
l c raisins
Heat oven to 350 F. Beat margarine and sugars until creamy. Add eggs
and vanilla; beat well. Add combined flour, baking soda, cinnamon
and salt; mix well. Stir in oats and raisins; mix well. Drop by
rounded tablespoonfuls onto ungreased cookie sheet. Bake l0 to l2
minutes or until light golden brown. Cool l minute on cookie sheet;
remove to wire rack. Cool completely.
Easy Bar Cookies: Press dough onto bottom of ungreased 13×9-inch
baking pan. Bake 30 to 35 minutes or until light golden brown. Cool
completely; cut into bars. Store tightly covered. 32 BARS
High Altitude Adjustment: Increase flour to 2 cups and bake as
directed.
Ice Cream Sandwich Cookies: Spread softened ice cream on bottom side
of one cookie; top with second cookie. Wrap in plastic wrap or
aluminum foil; freeze. Remove from freezer a few minutes before
serving.
Chocolate Dipped Cookies: Place 2 cups (12 ounces) semisweet
chocolate pieces in dry l-quart glass measuring cup or microwaveable
bowl. Microwave at HIGH l to 2 minutes, stirring every 20 seconds
until smooth. Or, place in top part of dry double boiler over hot,
not boiling, water; stir occasionally until smooth. Dip half of
cookie in chocolate; gently shake to remove excess chocolate.
Sprinkle with finely chopped nuts, if desired. Place on wax paper
until set. If chocolate thickens, microwave at 30 second intervals or
set over hot water again until fluid.
Nutrition Information: 1 cookie Calories 100, Calories From Fat 36,
Total Fat 4g, Saturated Fat 1g, Cholesterol 10mg, Sodium 75mg, Total
Carbohydrates 13g, Dietary Fiber 1g, Protein 2g
Yields
4 Dozen