oda and salt. Stir in oats.
Add dry ingredients (by
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.
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.
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.
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.
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.
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
Mix everything but the oatmeal together and bring to a
n a medium skillet, combine oats and almonds.
Cook over
Heat oven to 375\u00b0.
Lightly grease baking sheet with butter flavor Crisco.
Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl.
Beat at medium speed with mixer.
Blend well. Combine oats, flour, baking soda, salt and cinnamon.
Mix into creamed mixture at low speed until blended.
Stir in raisins and nuts.
Drop rounded tablespoonful of dough 2-inches apart.
Bake for 10 to 15 minutes, or until lightly brown.
Cool, then serve.
Heat oven to 350\u00b0F.
Beat together 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 10 to 12 minutes or until golden brown.
Cool 2 minutes on cookie sheet; remove to wire rack.
Makes about 4 dozen.
Heat oven to 350\u00b0F
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats, walnuts or pecans, cranberries and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
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 400\u00b0.
Line 12 medium muffin cups with paper baking cups.
Combine oats, flour, cinnamon, baking powder and baking soda.
Add applesauce, milk, brown sugar, oil and egg white; mix just until dry ingredients are moistened.
Fill muffin cups almost full.
Combine remaining ingredients.
Sprinkle evenly over batter.
Bake 20 to 22 minutes or until deep golden brown. Serve warm.
Makes 1 dozen.
an, heat the grated carrot, oats, milk, water, and salt over
In a bowl, combine all ingredients.
Add some chopped nuts, if desired.
Microwave oatmeal for 2-3 minutes depending on your microwave.
Be careful of the oatmeal boiling over.
This could also be done on a stovetop, campfire, or in a slow cooker.
Give your oatmeal a good stir and enjoy with some flavored coffee.
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.