Nancy wrote:

>Real butter would make them crispier;
> oleo would make them softer. I haven't
> used Crisco in decades, so I don't know
> what that result would be like. I use the
> recipe on the Quaker Oats container if I
> want more flat, crispy cookies. I use my
> mom's oatmeal cookie recipe (with
> raisins) if I want a puffier one. The QO
> recipe is probably too sweet for some
> people.

I like the recipe off the Quaker Oats box, but prefer the one that use
to be on the Mother's Oats box, and that is the one I posted here. I
don't even think they have them anymore, but I remember as a kid, mom
always let me dig the dish out that was in the box with the oats, and
was always something different.

There are some cookies that are best with all butter, such as cut out
sugar cookies, Spritz, Shortbread, or any rich buttery cookie, but there
are some I prefer using shortening in (my recipe calls for all
shortening and I use nothing but butter flavored Crisco) but even some
cookies are better with HALF butter and half shortening, so they don't
spread out so much and get so crispy, which I don't care for in either
peanut butter cookies (use all shortening in them also) chocolate chip
cookies (use half butter and half shortening most of the time, as don't
care for them with all butter) and also oatmeal. I like a chewier
texture, I guess, and shortening achieves the 'right' degree of
chewiness to my liking. I rarely use margarine for anything, as most
never have it on hand.

I think the Mother's Oat recipe is impossible to beat, and is the one my
kids grew up on, and still enjoy to this day, as do the grandchildren
now, even the ones that won't eat raisins by themselves, but will in the
cookie!

If a person has a craving for Oatmeal-Raisin Cookies and doesn't want to
bother making them, stop at McDonalds and get theirs, as are the best
commercial ones I've ever had...especially when go there late, after a
movie, or something, and get them warm. Yum!

Judy