YUMMY YUMMY FOR THE TUMMY, I MADE THESE TODAY

Oatmeal Cookies



Ingredients


· 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