Saturday, January 9, 2010
· 3/4 cup firmly packed brown sugar
· 3/4 cup trans-fat free vegetable shortening
· 1/2 cup granulated sugar
· 1 egg · 1/4 cup water
· 1 teaspoon vanilla
· 3 cups Quaker® Oats (quick or old fashioned, uncooked)
· 1 cup all-purpose flour
· 1 teaspoon salt (optional)
· 1/2 teaspoon baking soda
Preparation Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 9 to 11 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
· Prep Time: 20 min
· Cook Time Time: 09 min
Cook’s Notes HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-1/4 cups and bake as directed.
Variations Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut. LARGE COOKIES:Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 17 minutes. ABOUT 2-1/2 DOZEN BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 BARS
Posted by Barbara at 6:17 PM