Crisp Oatmeal Cookies:
Soft Oatmeal Cookies
Oatmeal Cookies:
Crisp Oatmeal Cookies:
1 cup shortening 1 cup brown sugar 1 cup granulated sugar 2 whole eggs 1 teaspoon vanilla extract. 1
1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt. 3 cups quick-cooking oats
1/2 cup chopped nuts
Crisp oatmeal cookies: Heat oven to 350 F. Cream together 1 cup shortening, 1 cup brown sugar and 1
cup granulated sugar. Beat in 2 whole eggs and 1 teaspoon vanilla extract. Sift together 1 1/2 cups
flour, 1 teaspoon baking soda and 1 teaspoon salt. Stir into creamed mixture. Stir in 3 cups quick-
cooking oats, 1/2 cup at a time, mixing thoroughly after each addition. Stir in 1/2 cup chopped
nuts. Divide the dough in half and roll each portion into a long log about 2 inches in diameter.
Wrap and chill each log for several hours in the refrigerator. Slice the dough into disks, about 1/8-
to 1/4-inch thick, and place on a greased baking sheet. Be sure to leave room for the cookies to
spread as they cook. Bake for 10-15 minutes, or until lightly browned. Remove from the sheet to
cool. Yield: 48 to 60 cookies depending on how thick you slice them.
Soft Oatmeal Cookies
2/2 cup butter or margarine 1 cup sugar 2 large eggs 1 teaspoon vanilla 1 1/2 cups oatmeal (not
instant) 1 1/2 cups flour
3/2 teaspoon baking soda
4/2 teaspoon baking powder
5/2 teaspoon salt 1 teaspoon cinnamon
6/2 teaspoon ground allspice
7/4 cup milk 1 cup raisins 1 cup chopped nuts.
Heat oven to 350 F. Grease cookie sheets. Combine 1/2 cup butter or margarine and 1 cup sugar in a
mixer bowl. Beat until thoroughly blended. Add 2 large eggs and 1 teaspoon vanilla and beat until
light and fluffy. Stir in 1 1/2 cups oatmeal (not instant). Stir and toss together 1 1/2 cups
flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon
and 1/2 teaspoon ground allspice. Add to first mixture along with 1/4 cup milk. Beat until
completely mixed. Stir in 1 cup raisins and 1 cup chopped nuts. Drop the dough by heaping teaspoons
onto the prepared cookie sheets, placing them about 2 inches apart. Bake for about 12 minutes, or
until the edges are brown.
Oatmeal Cookies
Here is the recipe from the lid of a Quaker Oats box. Except for the amount of white sugar and the
omission of nuts, it is very similar to the recipe for crisp cookies.
1 cup (2 sticks) butter or margarine 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs
1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt
(optional) 3 cups Quaker Oats (quick or old fashioned), uncooked 1 cup raisins \ Heat oven to 350 F.
Beat together 1 cup (2 sticks) butter or margarine, 1 cup firmly packed brown sugar and 1/2 cup
granulated sugar. Beat until creamy. Add 2 eggs and 1 teaspoon vanilla and beat well. Add 1 1/2 cups
flour, 1 teaspoon baking soda, 1 teaspoon cinnamon and 1/2 teaspoon salt (optional) that have been
sifted together. Mix well. Stir in 3 cups Quaker Oats (quick or old fashioned), uncooked, and 1 cup
raisins. Mix well. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake for 10 to 12
minutes or until golden brown. Cool for 1 minute on cookie sheet; remove to wire rack. Makes
approximately 4 dozen cookies. Variation: To make bar cookies, bake for 30 to 35 minutes in an
ungreased 9- by 13-inch metal baking pan.
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