| 1 | Here is the original: |
| 2 | famous oatmeal cookies |
| 3 | from "best recipes from the backs of boxes, bottles, cans, and jars" "quaker oats first printed this cookie recipe on their oats package in 1955 but i suspect it was a favorite even before that. |
| 4 | beat together shortening, sugars, egg, water and vanilla until creamy. |
| 5 | Sift together flour, salt and soda; add to creamed mixture; blend. |
| 6 | Stir in oats. |
| 7 | Drop by teaspoonfuls onto greased cookie sheets. |
| 8 | Bake in preheated 350 °F. |
| 9 | Oven for 12 to 15 minutes. |
| 10 | Makes 5 dozen cookies." |
| 11 | compare (for those who don"t have the newer oatmeal box handy) the newer one: |
| 12 | quaker"s best oatmeal cookies |
| 13 | 1 ?cups margarine ?cup firmly packed brown sugar ?cup granulated sugar 1 egg 1 teaspoon vanilla 1 ?cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon (optional) ?teaspoon nutmeg (optional) 3 cups quaker oats (quick or old fashioned, uncooked) |
| 14 | heat oven to 375 °F. |
| 15 | Beat together margarine and sugars until light and fluffy. |
| 16 | Beat in egg and vanilla. |
| 17 | Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. |
| 18 | Stir in oats. |
| 19 | Drop by rounded tablespoonfuls onto ungreased cookie sheet. |
| 20 | Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. |
| 21 | Cool 1 minute on cookie sheet; remove to wire cooling rack. |
| 22 | Store in tightly covered container. |
| 23 | Makes 4 ?dozen. |
