/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 400\u00b0. Line 12 medium muffin cups with paper baking cups. Combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt and nutmeg. Add combined milk, egg whites, oil and vanilla, mixing just until moistened. Fill muffin cups almost full. Combine oats and remaining brown sugar. Sprinkle evenly over batter. Bake 20 to 22 minutes or until golden brown.
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.
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.
Mix together in a bowl the Quaker oats and cocoa.
In a pan on stove mix 1/2 cup evaporated milk, sugar and butter.
Bring to soft boil stage.
Mix into bowl with oats and cocoa.
Drop onto wax paper by spoonful and allow to cool.
Place Quaker oats in blender or food processor.
Cover. Blend about
1
minute, stopping blender occasionally to stir oats. Makes 3/4 cup.
Heat oven to 350\u00b0.
Grease 11 x 7-inch glass baking dish. Combine all ingredients except preserves.
Mix well.
Reserve 3/4 cup of oats mixture and press remaining into bottom of prepared dish.
Bake 10 minutes.
Spread preserves evenly over partially baked base to within 1/2 inch of edge.
Sprinkle reserved oats over mixture.
Bake 20 minutes or until golden brown.
Cool and cut into squares.
Store tightly covered at room temperature.
oda and salt. Stir in oats.
Add dry ingredients (by
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.
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.
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.
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.
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.
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.
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.
Add Quaker oats with white flour, salt, milk, sugar and yeast into bread machine.
Follow instructions of your machine manufacturer.