1 cup (2 sticks) margarine or
1 cup firmly packed brown sugar
½ cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour
(1-3/4 cups all-purpose
flour for high altitude)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins (we like to add
chopped walnuts also)
Heat oven to 3500F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well
Stir in oats and raisins (and chopped nuts); mix well
Drop by rounded tablespoonfuls onto ungreased cookie sheet
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
about 4 dozen cookies
giant size cookies
use an ice cream scoop (cut off level) instead of rounded tablespoon.
Will yield about 6 or 8
but each cookie is big enough for a meal.
Bar Cookies: Bake
30 to 35 minutes in ungreased 13x9-inch metal baking pan.
recipe can be found on the
boxtops of Quaker Oats.