Yield: 30 cookies
|1 cup||Butter or margarine; soft|
|½ cup||Brown sugar, firmly packed|
|⅓ cup||Light molasses|
|3 cups||Sifted all-purpose flour|
|1½ cup||Quaker Oats, uncooked (quick or old-fashioned)|
Beat butter until creamy; gradually add sugar, beating until fluffy.
Add egg; beat until light and fluffy. Blend in molasses. Sift together flour, soda, salt and spices. Add to creamed mixture; blend well. Stir in oats. Chill dough at least 1 hour.
Roll out on lightly floured board or canvas to ⅛-inch thickness.
Cut with floured gingerbread man cutter. Place on greased cooky sheets. Bake in preheated moderate oven (350 degrees F.) 10 to 12 minutes; cool. Decorate with confectioners' sugar frosting, red cinnamon candies, semi-sweet chocolate pieces and currants.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias