/2 a box of quaker oats (the round canister).
Once
edium sized bowl; mix until oats are thoroughly coated. Saute green
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.
Mix sugar, cocoa, milk and oleo; bring to a full boil and boil 1 minute (stir until comes to a boil).
Add the vanilla, Quaker oats and peanut butter to the mixture.
Mix and drop by spoonfuls on waxed paper until firm.
Makes 2 to 3 dozen, according to size of cookies.
In saucepan, melt margarine, sugar, cocoa and milk.
Bring to boil while stirring constantly.
Boil for 2 to 3 minutes.
Remove from heat; add peanut butter and stir, then add 3 cups Quick Quaker oats.
Stir until all is coated.
Drop onto waxed or plastic paper by spoonfuls.
Makes 2 dozen cookies.
morsels and raisins. Then add Quaker oats.
Mix well.
Slightly
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.
oda and salt. Stir in oats.
Add dry ingredients (by
Combine sugar, cocoa, milk and butter in a skillet and bring to a boil.
Boil for 1 minute.
Remove from the heat and add peanut butter and Quaker oats.
Mix well and quickly spoon onto wax paper.
When cool, store in refrigerator to keep chocolate from turning white.
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.
Combine softened margarine, Crisco oil, white sugar, brown sugar, egg and vanilla.
Add plain flour, salt and soda.
Then add corn flakes, Quaker oats and pecans.
Mix well.
Drop by teaspoon on cookie sheet which has been sprayed with Pam.
Bake at 300\u00b0 for 10 minutes.
(Note:
Refrain from cooking too long.)
Yields 8 to 10 dozen.
Place first four ingredients in a saucepan.
Cook at a rolling boil for 1 minute.
Remove from heat.
Add peanut butter, salt and Quaker oats.
Drop by teaspoon on waxed paper immediately.
Makes 3 dozen.
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.
Boil for 1 minute the sugar, cocoa, milk and margarine.
Add peanut butter, vanilla and Quaker oats. Blend together well.
Drop by teaspoon on waxed paper and put in refrigerator until set.
Cream shortening or margarine and sugar.
Beat in the egg until light.
Add flour, soda, baking powder, salt, cinnamon and nutmeg to creamed mixture.
Add mashed bananas, vanilla and the quick Quaker oats and nuts.
Mix to blend.
Drop from teaspoon onto greased and floured baking sheet.
Bake at 375\u00b0 for 12 to 15 minutes or until browned.
Stir together flour, salt and soda.
In a separate bowl, mix Crisco, sugars, egg, water and vanilla.
Mix the dry ingredients with sugar mixture.
Stir in old fashioned Quaker oats, using a spoon.
Cream Crisco and sugars; add eggs, vanilla and milk and blend well.
Sift flour, baking soda and salt.
Add to mixture gradually and blend well.
Stir in Quaker oats and Raisin Nut Bran.
Mix well.
Drop by spoonfuls on ungreased cookie sheet and bake at 375\u00b0 for 13 minutes.
Combine oats, melted oleo and salt.
Combine sugar and baking powder together and pour over oat mixture, blending with a fork. Add beaten egg, then nuts and vanilla.
Cover cookie sheet with aluminum foil, drop small amounts of mixture on sheet at wide intervals as they spread.
Bake at 350\u00b0 for 7 to 9 minutes.
Watch closely, they burn easily.
Let cool on foil before removing. Keep crisp in airtight container.
Combine sugar, cocoa, milk and margarine in saucepan.
Boil for 1 minute.
Stir in vanilla and peanut butter.
Add Quaker oats. Drop by teaspoon on wax paper.
Bring butter, sugar, cocoa, and milk to a hard boil over low heat, stirring constantly in a heavy sauce pan.
Boil for just over 1 minute. Remove from heat, stir in vanilla extract and peanut butter until all is melted.
Add oats.
Work quickly dropping by spoonfuls onto wax paper.
Let sit until hard.
If the cookies are too dry, try boiling for less time or adding less oats.
If they are too runny boil longer or add more oats.