1) For the oatmeal cookies, preheat oven to 350\
Basic Oatmeal Cookie Mix.
Combine shortening and
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.
oda and salt. Stir in oats.
Add dry ingredients (by
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.
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.
ntil well blended.
Combine oats, flour, baking soda, salt and
Mix margarine, milk and white sugar; boil for 2 minutes. Remove from heat.
Add peanut butter, marshmallow and vanilla; mix thoroughly, then add Quaker oats.
Stir good.
Pour into an 8 x 8-inch buttered pan.
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.
Combine the first 4 ingredients; boil for 4 minutes.
Add peanut butter, Quaker oats and vanilla flavoring; mix well.
Spoon out onto foil.
Let cool.
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.
chocolate chips (or cinnamon or oats and cinnamon, depending on variety
Preheat oven to 350\u00b0.
In bowl melt margarine, then add sugar, egg, vanilla, flour, baking powder, salt, milk and oatmeal (any flavor you like).
Mix well.
Drop spoonfuls of mixture onto greased cookie sheet (2-inch cookies).
Cool until edges are light brown, 10 to 15 minutes.
Cookie is done when center is firm when touched with finger.
Eat and enjoy.
Yields 12 (2-inch) cookies.
Place 1/2 cup of heavy cream and 1/4 cup of half & half in sauce pan.
Add three tablespoons of splenda brown sugar, almond extract, raisins and bacardi rum.
Heat through until hot. Stir to prevent filming.
Once hot, add 1 cup of oatmeal.
Cook for three minutes.
Pour into two soup bowls.
Drizzle low carb maple syrup.
Add chopped pecans.
dium sized bowl; mix until oats are thoroughly coated. Saute
Combine all ingredients except the sugar, shortening and oats in a large bowl.
Blend well.
Stir in brown sugar and mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well.
Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 24 cups of mix.
Oatmeal Cookie Mix:
Mix first 6 ingredients in large bowl. Cut in shortening.
Add rolled oats.
Mix well.
Can be stored in cool place.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Mix everything but the oatmeal together and bring to a
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.