/2 a box of quaker oats (the round canister).
Once
edium sized bowl; mix until oats are thoroughly coated. Saute green
Cream together butter, sugars, eggs and vanilla.
In separate bowl, mix flour, oats (powdered in blender), salt and baking powder.
Mix creamed and dry ingredients.
Add chocolate chips, melted chocolate and nuts.
Place golf ball size or smaller on an ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes 3 to 4 dozen.
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well.
Stir in oats, chocolate morsels and nuts; mix well.
Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet.
Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
Makes about 5 dozen.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add flour, baking soda and salt; mix well.
Stir in oats.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute.
Makes 5 dozen 2 1/2-inch cookies.
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Beat in egg and vanilla.
Add combined flour, baking soda, salt and spices; mix 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 rack.
Makes about 4 1/2 dozen.
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla;
beat well.
Add combined flour, baking soda and salt.
Mix well.
Stir in oats and morsels and mix well.
Drop by tablespoons on ungreased cookie sheet.
Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute on cookie sheet, then wire rack.
Preheat oven to 350\u00b0.
Beat margarine and sugar until light and fluffy.
Blend in orange juice.
Add combined Quaker Oats and flour, mixing well.
Refrigerate 10 minutes.
Shape into 1-inch balls.
Place on ungreased cookie sheet.
Press into 2-inch circles.
Bake 10 to 12 minutes or until edges are light golden brown.
Remove from cookie sheet.
Cool completely.
Heat oven to 350\u00b0.
Beat margarine and sugars until fluffy. Add eggs and vanilla; mix well.
Add combined flour, baking soda and salt; mix well.
Stir in cereal, oats and chocolate pieces. Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
Bake 12 to 15 minutes; remove to wire rack.
Cool completely.
Store, tightly covered.
Makes about 2 1/2 dozen.
Preheat oven to 375\u00b0.
Beat margarine and sugar until creamy. Beat in egg and vanilla.
Add flour, baking soda, salt and spices. Mix well.
Stir in oats.
Drop by tablespoonfuls on ungreased cookie sheet.
Bake 8 to 9 minutes.
Cool 1 minute on cookie sheet; remove to wire rack.
Heat oven to 375\u00b0.
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 tablespoonful onto ungreased cookie sheet. Bake 8 to 9 minutes for chewy, 10 to 11 minutes for crisp cookie. Makes 4 1/2 dozen.
Beat margarine and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add flour, baking soda and salt.
Mix well. Stir in oats, chips and nuts.
Drop on ungreased cookie sheet. Bake at 375\u00b0.
Makes about 5 dozen.
Heat oven to 375\u00b0.
Beat margarine and sugar until creamy. Add eggs, milk and vanilla.
Beat well.
Stir in oats and chocolate morsels.
Drop by teaspoon on ungreased cookie sheet. Bake for 9 to 10 minutes.
Beat margarine and sugars together until creamy; add eggs and peanut butter.
Beat well.
Sift together flour, baking soda and salt; add to creamed mixture, mixing well.
Stir in Quaker oats. Shape dough into 1-inch balls.
Place on ungreased cookie sheet; with the back of a fork, press to make crisscrosses on each (if dough sticks to fork, occasionally dip fork in flour).
Bake in preheated oven at 350\u00b0 for 8 to 10 minutes.
Makes 6 dozen.
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well.
Add flour, baking soda and salt; mix well.
Stir in oats and chocolate chips; mix well.
Drop spoonfuls onto cookie sheet and bake for 12 to 13 minutes.
oda and salt. Stir in oats.
Add dry ingredients (by
Heat oven to 375\u00b0.
Cream sugar and margarine; add eggs, milk and vanilla.
Beat well.
Add flour, soda and salt; mix well.
Stir in oats, chocolate morsels and nuts; mix well.
Drop by tablespoons onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie and 12 to 13 minutes for crisp cookies.
Cool 1 minute. Remove to wire rack.
Cool completely.
Yields about 5 dozen 2 1/2-inch cookies.
Sift together the flour, soda, salt and cinnamon.
Add brown sugar, oleo and eggs.
Last, stir in old-fashioned Quaker oats. Add chocolate chips.
Drop on greased cookie sheet.
Bake at 350\u00b0 for 10 to 15 minutes.
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla.
Beat well.
Add flour, baking soda and salt; mix well.
Stir in oats, chocolate chips and nuts; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes.
Cool 1 minute.
Cream margarine, brown sugar and white sugar.
Add egg and vanilla.
Mix well.
Add flour, soda, salt, cinnamon and nutmeg; mix thoroughly.
Add Quaker oats.
Drop by spoonful onto cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.