Something caught my eye today as I was checking my e-mail, oatmeal cookies was the #7 most searched item of the day. Oatmeal cookies...ya don't say? So here's the recipe for those bakers out there that might wanna whip me up a batch of cookies. (psst...I prefer chocolate chips, not raisins)
Ingredients
| 1 | cup firmly packed brown sugar |
| 3/4 | cup vegetable shortening |
| 1/2 | cup granulated sugar |
| 1 | egg |
| 1/4 | cup water |
| 1 | teaspoon vanilla |
| 3 | cups Quaker® Oats (quick or old fashioned, uncooked) |
| 1 | cup all-purpose flour |
| 1 | teaspoon salt (optional) |
| 1/2 | teaspoon baking soda |
Preparation Steps
- Heat oven to 350°F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
- Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Cook Tips and Variations
- Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
LARGE COOKIES: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to
17 minutes. ABOUT 2-1/2 DOZEN
BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 BARS
- HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-1/4 cups and bake as directed.
Call me when they're done. I'll come get them.
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