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
From
Yields
4 Dozen