Yield: 54 Cookies
|1½ cup||Margarine/butter, softened|
|¾ cup||Firmly packed brown sugar|
|½ cup||Granulated sugar|
|1½ cup||All-purpose flour|
|1 teaspoon||Baking soda|
|½ teaspoon||Salt (optional)|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|3 cups||QUAKER oats uncooked (quick or old fashioned)|
Heat oven to 375 F. Beat together margarine and sugars until creamy.
Add egg and vanilla; beat well. Add combined flour, baking soda, salt and spices; mix well. Stir in oats; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in tightly covered container. ABOUT 4-½ DOZEN For Bar Cookies: Press dough onto bottom of ungreased 13x9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. ABOUT 4 DOZEN VARIATIONS: Stir in l cup raisins or chopped nuts - stir in 1 cup semisweet chocolate, butterscotch or peanut butter flavored pieces; omit spices.
High Altitude Adjustments: Add an additional l/4 cup all-purpose flour and bake as directed.
Nutrition Information 1 cookie Calories 90, Calories From Fat 45, Total Fat 5g, Saturated Fat 1g, Cholesterol 5mg, Sodium 70mg, Total Carbohydrates 11g, Dietary Fiber 0g, Protein 1g