3/4 c Shortening, soft
1 c Firmly packed brown sugar
1/2 c Granulated sugar
1 Egg
1/4 c Water
1 ts Vanilla
1 c Sifted all-purpose flour
1 ts Salt
1/2 ts Baking soda
3 c Uncooked Quaker Oats
Here is the original:
Famous Oatmeal Cookies
From “Best Recipes from the backs of boxes, bottles, cans, and jars”
“Quaker Oats first printed this cookie recipe on their oats package
in 1955 but I suspect it was a favorite even before that.
Beat together shortening, sugars, egg, water and vanilla until
creamy. Sift together flour, salt and soda; add to creamed mixture;
blend. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets.
Bake in preheated 350 deg.F. oven for 12 to 15 minutes. Makes 5 dozen
cookies.”
Compare (for those who don’t have the newer oatmeal box handy) the
newer one:
Quaker’s Best Oatmeal Cookies
1 1/4 cups margarine 3/4 cup firmly packed brown sugar 1/2 cup
granulated sugar 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose
flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon
(optional) 1/4 teaspoon nutmeg (optional) 3 cups Quaker Oats (quick
or old fashioned, uncooked)
Heat oven to 375 deg.F. Beat together margarine and sugars until
light and fluffy. Beat in egg and vanilla. Combine flour, baking
soda, salt and spices; add to margarine mixture, mixing 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 cooling rack.
Store in tightly covered container. Makes 4 1/2 dozen.
Yields
5 Servings