Quaker Oats Oatmeal Cookies Recipes

Steps:

• Beat together shortening, sugars, egg, water and vanilla until creamy.
• Add combined remaining ingredients; mix well.
• Add raisins, nuts or even chocolate chips at the end.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake at 350 degrees for 12-15 minutes.

Steps:

• Heat oven to 350°F.
• In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
• This recipe is made available as a courtesy by the Quaker Oats Company, a registered trademark of PepsiCo.

Steps:

• Sift first five ingredients. Cream shortening and sugar; add eggs; beat until smooth.
• Add dry ingredients in small amounts alternatively with milk. (You may do this by hand.).
• Stir in last three ingredients. Drop by teaspoonful onto greased cookie sheets. Bake at 350 deg. until golden.

Steps:

• Preheat the oven to 325 degrees.
• Mix the flour with the cinnamon.
• Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
• Stir in oats and raisins.
• Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
• Bake until golden brown, 10-12 minutes. Cool on wire racks.

Steps:

• Use 6 Packets Of Instant Oatmeal (can use all one flavor, or different combinations) For some reason not letting me put this with the ingredient list sorry
• Preheat oven to 350°. Beat softened butter with the white sugar and brown butter until smooth and creamy, then beat in the milk and egg until smooth. Meanwhile, stir the dry ingredients together in a separate bowl. Gently mix in the dry ingredients into the wet ingredients until evenly blended. Mix in the nuts or raisins (if using).
• Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets, flattening the tops of the cookie dough until they're about 1/4 inch thick.
• Bake for about 8-10 minutes, or until the cookies are light brown and crispy on the edges. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.
• Makes about 15-18 cookies.

Steps:

• Preheat oven to 325 degrees F. Stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.
• In a large mixing bowl, beat together sugar, canola oil, egg, egg white and prune puree. By hand stir in flour mixture followed by oats, pecans and raisins.
• Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
• Dampen back of a spoon or measuring cup and flatten to about ½ inch (cookie do not spread much during baking. Bake 8 minutes for chewy cookies or 10 minutes for dry.
• Bake 8 or 9 minutes or until cookie has set. Let cookies cool completely....they will be soft.

Steps:

• Heat oven to 350°F.
• Cream together brown sugar, shortening, and granulated sugar; add water, eggs, and vanilla: beat well.
• Add combined oats, flour, salt, and baking soda: mix well.
• Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 11-13 minutes until edges are golden brown.
• Remove to wire rack; cool completely.
• Store tightly covered.

Steps:

• Heat oven to 350°F.
• 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.