Oatmeal Cookies (3) Collection
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 tsp  vanilla extract.
1-1/2 cup  flour
1 tsp  baking soda
1 tsp  salt.
3 cup  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 
soft oatmeal cookies 
1/2 cup  butter or margarine
1 cup  sugar
2 large  eggs
1 tsp  vanilla
1-1/2 cup  oatmeal (not instant)
1-1/2 cup  flour
1/2 tsp  baking soda
1/2 tsp  baking powder
1/2 tsp  salt
1 tsp  cinnamon
1/2 tsp  ground allspice
1/4 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. 
(ID: 9592) Mirror: rec.food.recipes: Wed, Dec 17, 2003

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