Quaker Oats Recipes I

Manufacturers spend a lot of money making sure the recipes on packages, etc show products at their best. The following recipes are from the Quaker Oats Cookie Jars. The newer cookie recipe, Quaker's Best, has changed slightly from the earlier version known as "Famous Oatmeal Cookies".

See also: Recipes II for Mother's Oat Bread; Prize Winning Meatloaf.
More information on Quaker Oats Jars

Famous Oatmeal Cookies
Printed on the back of the McCoy, Regal and Canadian Quaker Oats jars.

3/4 cup shortening, soft
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water 		1 tsp vanilla
1 cup sifted all-purpose flour
1 tsp salt
1/2 tsp soda
3 cups oats, uncooked

Beat shortening, sugars, egg, water and vanilla together until creamy. Sift together flour, salt, and soda; add to creamed mixture; blend well. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets.
Bake in preheated moderate oven (350) 12 to 15 minutes.
For variety add chopped nutmeats, raisins, chocolate chips or coconut.
Makes 5 dozen.

 

Quaker's Best
 Printed on back of 120 Anniversary Quaker Jar

1 1/4 margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour		 1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
1/2 tsp ground nutmeg
3 cups Quaker Oats (quick or old-fashioned, uncooked)

Heat oven to 375.
Beat margarine and sugars until creamy. Add egg and vanilla, beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg, mix well. stir in oats; mix well.

Drop dough by rounded tablespoons onto ungreased cookie sheets.

Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets remove to wire rack. Cool completely. Store tightly covered.
About 3 dozen

Variations:

  • Stir in 1 cup raisins or chopped nuts.
  • Omit cinnamon and nutmeg and stir in 1 cup semi-sweet chocolate, butterscotch or peanut butter pieces.

    • Bar Cookies: Press dough onto bottom of ungreased 12 x 9 inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. About 2 dozen

    For high altitude: Increase flour to 1 3/4 cups.