I had a craving for oatmeal cookies but didn't like the
recipes I have, so I went searching for a new one. This one
looked good so I thought I would give it a try. I just took
out the first batch and tried one. We have a winner. They
are very tasty and have a nice crunchy texture. I added
about 2/4 cup of chocolate chips and a 1/2 cup raisins.


FAMOUS QUAKER OATMEAL COOKIES

3/4 c. vegetable shortening
1 c. firmly packed Imperial brown sugar
1/2 c. Imperial granulated sugar
1 egg
1/4 c. water
1 tsp. vanilla
3 c. Quaker oatmeal, uncooked
1 c. all-purpose flour
1 tsp. salt
1/2 tsp. soda

Preheat oven to 350 degrees. Beat together shortening,
Imperial sugars, egg, water and vanilla until creamy.
Combine and add remaining dry ingredients; mix well. Drop by
rounded teaspoonfuls onto greased cookie sheet. Bake at 350
degrees for 12 to 15 minutes. For variety, add chopped nuts,
raisins, chocolate chips or coconut. Makes about 5 dozen
cookies.

Dave Smith wrote:
> I had a craving for oatmeal cookies but didn't like the
> recipes I have, so I went searching for a new one. This one
> looked good so I thought I would give it a try. I just took
> out the first batch and tried one. We have a winner. They
> are very tasty and have a nice crunchy texture. I added
> about 2/4 cup of chocolate chips and a 1/2 cup raisins.
>
>
> FAMOUS QUAKER OATMEAL COOKIES
>
> 3/4 c. vegetable shortening
> 1 c. firmly packed Imperial brown sugar
> 1/2 c. Imperial granulated sugar
> 1 egg
> 1/4 c. water
> 1 tsp. vanilla
> 3 c. Quaker oatmeal, uncooked
> 1 c. all-purpose flour
> 1 tsp. salt
> 1/2 tsp. soda
>
> Preheat oven to 350 degrees. Beat together shortening,
> Imperial sugars, egg, water and vanilla until creamy.
> Combine and add remaining dry ingredients; mix well. Drop by
> rounded teaspoonfuls onto greased cookie sheet. Bake at 350
> degrees for 12 to 15 minutes. For variety, add chopped nuts,
> raisins, chocolate chips or coconut. Makes about 5 dozen
> cookies.

Not familiar with "Imperial" sugar, is that a brand name?
"

> Dave Smith wrote:
> > 1 c. firmly packed Imperial brown sugar
>

> Not familiar with "Imperial" sugar, is that a brand name?
> "
>

Yes it is a name brand... produced in Sugar Land, TX (burb of Houston)

Jude wrote:
> Dave Smith wrote:
>> I had a craving for oatmeal cookies but didn't like the
>> recipes I have, so I went searching for a new one. This one
>> looked good so I thought I would give it a try. I just took
>> out the first batch and tried one. We have a winner. They
>> are very tasty and have a nice crunchy texture. I added
>> about 2/4 cup of chocolate chips and a 1/2 cup raisins.
>>
>>
>> FAMOUS QUAKER OATMEAL COOKIES
>>
>> 3/4 c. vegetable shortening
>> 1 c. firmly packed Imperial brown sugar
>> 1/2 c. Imperial granulated sugar

> Not familiar with "Imperial" sugar, is that a brand name?
>

Just use any white granulated sugar. He was quoting the recipe from the box
of Quaker Oats; obviously the two brands are affiliated which happens a lot.
BTW, Quaker Oats has always had a good oatmeal cookie recipe

Jill

"jmcquown" > wrote in
:

> Jude wrote:
>> Dave Smith wrote:
>>> I had a craving for oatmeal cookies but didn't like the
>>> recipes I have, so I went searching for a new one. This
>>> one looked good so I thought I would give it a try. I
>>> just took out the first batch and tried one. We have a
>>> winner. They are very tasty and have a nice crunchy
>>> texture. I added about 2/4 cup of chocolate chips and a
>>> 1/2 cup raisins.
>>>
>>>
>>> FAMOUS QUAKER OATMEAL COOKIES
>>>
>>> 3/4 c. vegetable shortening
>>> 1 c. firmly packed Imperial brown sugar
>>> 1/2 c. Imperial granulated sugar
>
>> Not familiar with "Imperial" sugar, is that a brand name?
>>
>
> Just use any white granulated sugar. He was quoting the
> recipe from the box of Quaker Oats; obviously the two
> brands are affiliated which happens a lot. BTW, Quaker Oats
> has always had a good oatmeal cookie recipe

how odd. that's not the same recipe as on my box of Quaker
Oats. mine is the Vanishing Oatmeal Raisin Cookie recipe,
which starts with a whole cup of butter & just says dark brown
sugar & white sugar (no brand) for the sugars.
must be regional variations?
lee
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

> > Jude wrote:
> >> Dave Smith wrote:
> >>> I had a craving for oatmeal cookies but didn't like the
> >>> recipes I have, so I went searching for a new one. This
> >>> one looked good so I thought I would give it a try. I
> >>> just took out the first batch and tried one. We have a
> >>> winner. They are very tasty and have a nice crunchy
> >>> texture. I added about 2/4 cup of chocolate chips and a
> >>> 1/2 cup raisins.
> >>>
> >>>
> >>> FAMOUS QUAKER OATMEAL COOKIES
> >>>
> >>> 3/4 c. vegetable shortening
> >>> 1 c. firmly packed Imperial brown sugar
> >>> 1/2 c. Imperial granulated sugar
> >
> >> Not familiar with "Imperial" sugar, is that a brand name?
> >>
> >
> > Just use any white granulated sugar. He was quoting the
> > recipe from the box of Quaker Oats; obviously the two
> > brands are affiliated which happens a lot. BTW, Quaker Oats
> > has always had a good oatmeal cookie recipe
>
> how odd. that's not the same recipe as on my box of Quaker
> Oats. mine is the Vanishing Oatmeal Raisin Cookie recipe,
> which starts with a whole cup of butter & just says dark brown
> sugar & white sugar (no brand) for the sugars.
> must be regional variations?
> lee

Indeed odd. I live in the same area where the Imperial Sugar Company is
located and my recipe is the same as yours... no brand names mentioned
whatsoever with the exception of Quaker® Oats.

Chris

Oh pshaw, on Fri 01 Sep 2006 06:48:04p, enigma meant to say...

> "jmcquown" > wrote in
> :
>
>> Jude wrote:
>>> Dave Smith wrote:
>>>> I had a craving for oatmeal cookies but didn't like the
>>>> recipes I have, so I went searching for a new one. This
>>>> one looked good so I thought I would give it a try. I
>>>> just took out the first batch and tried one. We have a
>>>> winner. They are very tasty and have a nice crunchy
>>>> texture. I added about 2/4 cup of chocolate chips and a
>>>> 1/2 cup raisins.
>>>>
>>>>
>>>> FAMOUS QUAKER OATMEAL COOKIES
>>>>
>>>> 3/4 c. vegetable shortening
>>>> 1 c. firmly packed Imperial brown sugar 1/2 c. Imperial granulated
>>>> sugar
>>
>>> Not familiar with "Imperial" sugar, is that a brand name?
>>>
>>
>> Just use any white granulated sugar. He was quoting the
>> recipe from the box of Quaker Oats; obviously the two
>> brands are affiliated which happens a lot. BTW, Quaker Oats has always
>> had a good oatmeal cookie recipe
>
> how odd. that's not the same recipe as on my box of Quaker
> Oats. mine is the Vanishing Oatmeal Raisin Cookie recipe,
> which starts with a whole cup of butter & just says dark brown
> sugar & white sugar (no brand) for the sugars.
> must be regional variations?
> lee

It's exactly the same as the recipe on a Quaker Oats tin that i bought in
the 1970s, except that no brands are specified.

--
Wayne Boatwright
__________________________________________________

Cats must play 'Charge of the Light Brigade' with
the other cat in the hallway at 3 am.

On 2 Sep 2006 04:40:56 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>It's exactly the same as the recipe on a Quaker Oats tin that i bought in
>the 1970s, except that no brands are specified.

http://www.quakeroats.com/qfb_Recipe...m?recipeid=461

Oh pshaw, on Fri 01 Sep 2006 09:15:36p, Damsel in dis Dress meant to say...

> On 2 Sep 2006 04:40:56 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>It's exactly the same as the recipe on a Quaker Oats tin that i bought in
>>the 1970s, except that no brands are specified.
>
> http://www.quakeroats.com/qfb_Recipe...m?recipeid=461
>

Yep, that's the one!

--
Wayne Boatwright
__________________________________________________

Cats must play 'Charge of the Light Brigade' with
the other cat in the hallway at 3 am.

jmcquown wrote:

> Just use any white granulated sugar. He was quoting the recipe from the box
> of Quaker Oats; obviously the two brands are affiliated which happens a lot.
> BTW, Quaker Oats has always had a good oatmeal cookie recipe
>

I had never seen it on Quaker Oats products. I found it on line. It looked like
it would make the sort of cookie I wanted and it did. My wife was also
impressed with the results. She is a little upset about me making them.
Normally she is pretty good about resisting baked goods, but she tried one when
she got home and then had several more because they were so good. The recipe is
a keeper. It is not a surprise that Quaker would use it. I usually find that
recipes that use a company's product are good, as I learned from Crisco and
Nestle's chocolate chips.

Dave Smith wrote:
> jmcquown wrote:
>
>> Just use any white granulated sugar. He was quoting the recipe from
>> the box of Quaker Oats; obviously the two brands are affiliated
>> which happens a lot. BTW, Quaker Oats has always had a good oatmeal
>> cookie recipe
>>
>
> I had never seen it on Quaker Oats products. I found it on line.

How funny! I think my mom got her recipe for oatmeal cookies from the
cannister of Quaker Oats some 50 years ago And it's quite possible her
mother made them before that. A fond memory I have is of going to my
Scottish grandmother's house in Ohio and the moment you went in the side
kitchen door, after hugging Grandma, we went for the cookie tin on the shelf
above the cellar stairs. In it, she always had oatmeal cookies and peanut
butter cookies. She always had cookies And she made scones (not the
fruit/preserve filled ones, more like American biscuits) which she served
with thick clotted cream. God, I miss those. I still have the cast iron
griddle on which she baked the scones.

Jill

jmcquown wrote:

>
> > I had never seen it on Quaker Oats products. I found it on line.
>
> How funny! I think my mom got her recipe for oatmeal cookies from the
> cannister of Quaker Oats some 50 years ago And it's quite possible her
> mother made them before that. A fond memory I have is of going to my
> Scottish grandmother's house in Ohio and the moment you went in the side
> kitchen door, after hugging Grandma, we went for the cookie tin on the shelf
> above the cellar stairs. In it, she always had oatmeal cookies and peanut
> butter cookies. She always had cookies And she made scones (not the
> fruit/preserve filled ones, more like American biscuits) which she served
> with thick clotted cream. God, I miss those. I still have the cast iron
> griddle on which she baked the scones.

My grandmother used to make a completely different type of oatmeal cookie. She
rolled out the dough and cut them out so they were thin, round cookies. They
were pretty good on their own, but even better as a sandwich cookie with a date
filling. My mother makes them occasionally and I wouldn't mind giving them a
try except that they are a billion calories in them.


Both of my grandmothers and my mother made scones on a regular basis. They
usually put raisins or currants in them.

Oh pshaw, on Sat 02 Sep 2006 08:18:22a, jmcquown meant to say...

> Dave Smith wrote:
>> jmcquown wrote:
>>
>>> Just use any white granulated sugar. He was quoting the recipe from
>>> the box of Quaker Oats; obviously the two brands are affiliated
>>> which happens a lot. BTW, Quaker Oats has always had a good oatmeal
>>> cookie recipe
>>>
>>
>> I had never seen it on Quaker Oats products. I found it on line.
>
> How funny! I think my mom got her recipe for oatmeal cookies from the
> cannister of Quaker Oats some 50 years ago And it's quite possible
> her mother made them before that. A fond memory I have is of going to
> my Scottish grandmother's house in Ohio and the moment you went in the
> side kitchen door, after hugging Grandma, we went for the cookie tin on
> the shelf above the cellar stairs. In it, she always had oatmeal
> cookies and peanut butter cookies. She always had cookies And she
> made scones (not the fruit/preserve filled ones, more like American
> biscuits) which she served with thick clotted cream. God, I miss those.
> I still have the cast iron griddle on which she baked the scones.
>
> Jill

I think it was that recipe that my mom used years ago. She always added
both raisins and walnuts, and she often iced them lightly with a thin milk
icing. Those always seemed to be on hand, along with peanut butter and
chocolate chip cookies.

The mention of peanut butter cookies reminded me of another peanut cookie
that she made that I especially like...


* Exported from MasterCook *

Spanish Peanut Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----COOKIES-----
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1 t Baking soda
1 c Brown sugar, firmly packed
1 c Unsalted butter, softened
1 ea Egg
1 c Rolled oats
1 c Flaked coconut
1 c Salted Spanish peanuts
1/2 c Finely crushed cornflakes
-----DRIZZLE ICING-----
2 tb Unsalted butter
1 c Confectioners' sugar
1 tb Hot water
1 t Freshly-squeezed lemon juice

Cookies
~------
Combine flour, baking powder, baking soda, and set aside. Cream butter
and sugar. Add egg and beat well. Add all dry ingredients, blending
after each addition. Drop by rounded teaspoon on ungreased cookie
sheet. Bake at 350 degrees F. for 12-15 minutes.

Drizzle Icing
~------------
Melt butter. Mix in confection sugar, hot water, and fresh lemon juice.
Beat until smooth and drizzle over cooled cookies. (Add additional hot
water if mixture is too thick.)



--
Wayne Boatwright
__________________________________________________

Cats must play 'Charge of the Light Brigade' with
the other cat in the hallway at 3 am.

Dave Smith wrote:
> I had a craving for oatmeal cookies but didn't like the
> recipes I have, so I went searching for a new one.

Here's my file on Oatmeal cookies...
-L.
***paste***

Oatmeal Cookies

Basic recipe:

3/4 C. butter
1 C. light brown sugar
1/2 C. sugar
1 egg (jumbo)
1/3 C. water or milk
1 1/2 teaspoons vanilla extract (real vanilla, not imitation)
2 C. Quaker Quick Oats
1 C. Quaker Old Fashioned Oats
1 C. Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Cream butter, sugars, egg and vanilla. Stir in dry ingredients and
spices, adding oats last. Add additional ingredients as desired (see
variations, below). Spray non-stick baking sheet with PAM cooking
spray (I use Canola variety). Drop rounded tablespoons of dough onto
baking sheet, 1 1/2 inches apart. Flatten and shape lightly. Bake at
375F for five minutes, turn the sheet 180 degrees, and bake an
additional 4 minutes. Cookies are done when lightly browned at the
edges, and the tops are beginning to dry. May take a little longer
than the specified 9 minutes. If cookies run too much, add a little
flour to the dough, and refrigerate it before making more cookies.
Store in airtight container (Ziploc baggies).

************
Variations:
************
For Oatmeal Raisin Cookies:

Add:
3/4 C. raisins (soaked in cold water 1/2 hour, drained, and dried)
3/4 C. coarsely chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon clove

**********
For Oatmeal Chocolate Chip Cookies:

Add:
3/4 C. bittersweet chocolate chips or chunks
3/4 C. coarsely chopped walnuts or pecans (optional)

**************
For Oatmeal Butter Scotch Cookies (my favorite):

Add:
3/4 C. Nestle Butterscotch morsels
1/3 C. Coconut (Baker's brand canned is best, but can use sweetened
flaked)
3/4 C. coarsely chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon clove

(May use more spices if desired - taste dough - it should taste very
spicy.)