Ingredients Jump to Instructions ↓

  1. 2 1/2 cups all-purpose flour*

  2. 2 teaspoons salt

  3. 1 teaspoon soda

  4. 2 cups firmly packed brown sugar

  5. 1 cup granulated sugar

  6. 1 1/2 cups vegetable shortening

  7. 1 (18-ounce) tube (6 cups) Quaker Oats (quick or old fashioned, uncooked) Oatmeal Cookies:

  8. 3 1/3 cups Homemade Oatmeal Cookie Mix**

  9. 1 large egg

  10. 3 tablespoons water

  11. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. For Cookie Mix: In very large bowl or 6-quart Dutch oven, stir together flour, salt and soda. Add sugars, mixing well. Cut in shortening with pastry blender or two knives until well blended. Stir in oats. Store in tightly covered container in refrigerator or cool dry place up to 3 months. For Cookies: Heat oven to 350 °F (175°C). Lightly grease cookie sheet. In medium bowl, combine all ingredients. Mix with spoon or fork about 1 minute to form a stiff dough. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake about 15 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire cooling rack.


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