Quaker's: Vanishing Oatmeal Raisin Cookies
Firmly packed brown sugar
l ts vanilla
l l/2 c all-purpose flour
l ts baking soda
1 ts ground cinnamon
l/2 ts malt (optional)
3 c QUAKER Oats uncooked
: (quick or old fashioned)
l c raisins
Heat oven to 350 F. Beat 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; mix well. Drop by
rounded tablespoonfuls onto ungreased cookie sheet.
Bake l0 to l2 minutes or until light golden brown.
Cool l minute on cookie sheet; remove to wire rack.
Easy Bar Cookies: Press dough onto bottom of
ungreased 13x9-inch baking pan. Bake 30 to 35 minutes
or until light golden brown. Cool completely; cut
into bars. Store tightly covered. 32 BARS
High Altitude Adjustment: Increase flour to 2 cups
and bake as directed.
Ice Cream Sandwich Cookies: Spread softened ice cream
on bottom side of one cookie; top with second cookie.
Wrap in plastic wrap or aluminum foil; freeze.
Remove from freezer a few minutes before serving.
Chocolate Dipped Cookies: Place 2 cups (12 ounces)
semisweet chocolate pieces in dry l-quart glass
measuring cup or microwaveable bowl. Microwave at HIGH
l to 2 minutes, stirring every 20 seconds until
smooth. Or, place in top part of dry double boiler
over hot, not boiling, water; stir occasionally until
smooth. Dip half of cookie in chocolate; gently
shake to remove excess chocolate. Sprinkle with
finely chopped nuts, if desired. Place on wax paper
until set. If chocolate thickens, microwave at 30
second intervals or set over hot water again until
Nutrition Information: 1 cookie Calories 100,
Calories From Fat 36, Total Fat 4g, Saturated Fat 1g,
Cholesterol 10mg, Sodium 75mg, Total Carbohydrates
13g, Dietary Fiber 1g, Protein 2g