1/2 c Vegetable shortening
1 c Firmly packed brown sugar
1/2 c Granulated sugar
1 Egg
1/4 c water
1 ts vanilla
3 c QUAKER Oats uncooked
-(quick or old fashioned)
1 c all-purpose flour
1 ts salt (optional)
1/2 ts baking soda
Heat oven to 350 F. Beat shortening, sugars, egg, water and vanilla until
creamy. Add combined dry ingredients; mix well. Drop by rounded
teaspoonfuls onto ungreased cookie sheet. Bake 12 to 15 minutes. Remove to
cooling rack, cool completely. Store tightly covered.
VARIATIONS: My own special Cookies: Add 1 cup of any or a combination of
the following ingredients to basic cookie dough: raisins, chopped nuts,
chocolate chips or coconut. ABOUT 5 DOZEN
Large Cookies: Drop by rounded measuring tablespoonfuls onto ungreased
cookie sheet. Bake 15 to 17 minutes. ABOUT 2-1/2 DOZEN
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. ABOUT 2 DOZEN
Ice Cream Sandwich Cookies: Drop dough by rounded teaspoonfuls onto
ungreased cookie sheet. Flatten with bottom of glass dipped in granulated
sugar. Bake 8 to 9 minutes or until light golden brown. Remove to cooling
rack; cool completely. Spread 2 tablespoons softened ice cream on bottom
side of one cookie; top.
High Altitude Adjustments: Add an additional 1/4 cup flour and bake as
directed.
Nutrition Information: Each Cookie (regular size) Calories 70, Calories
From Fat 27, Total Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 10mg,
Total Carbohydrates 10g, Dietary Fiber 0g, Protein 1g
From
Yields
5 Dozen