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

1/2 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
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon 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.



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