QUAKER'S BEST OATMEAL COOKIES
Printed from COOKS.COM
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 1/2 sticks butter
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt (opt.)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 c. Quaker Oats (quick or old fashioned, uncooked)
Preheat oven to 375°F.Beat
together butter and sugars until light and fluffy. Beat in egg and
vanilla. Combine flour, baking soda, salt and spices; add to butter
mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto
ungreased cookie sheet.1/2 c. granulated sugar
2 1/2 sticks butter
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt (opt.)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 c. Quaker Oats (quick or old fashioned, uncooked)
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.
TIP: I use an ice cream scoop to scoop out the cookie dough. It makes about a 4" diameter cookie that is thick and chewy. They make a nice breakfast cookie. Add 1/2 cup raisins for extra goodness.
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