Oatmeal cookies - old & new
Yield: 5 Servings
Ingredients:
- 3/4 c Shortening soft
- 1 c Firmly packed brown sugar
- 1/2 c Granulated sugar
- 1 Egg
- 1/4 c Water
- 1 ts Vanilla
- 1 c Sifted all-purpose flour
- 1 ts Salt
- 1/2 ts Baking soda
- 3 c Uncooked Quaker Oats
Instructions:
Here is the original: Famous Oatmeal Cookies 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.
Beat together shortening, sugars, egg, water and vanilla until
creamy. Sift together flour, salt and soda; add to creamed mixture;
blend. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets.
Bake in preheated 350 deg.F. oven for 12 to 15 minutes. Makes 5 dozen
cookies. Compare (for those who don't have the newer oatmeal box handy) the newer one: Quaker's Best Oatmeal Cookies 1 1/4 cups margarine 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon (optional) 1/4 teaspoon nutmeg (optional) 3 cups Quaker Oats (quick or old fashioned uncooked) Heat oven to 375 deg.F. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour baking soda salt and spices; add to margarine mixture mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. Makes 4 1/2 dozen.
