PAT-A-CAKE OATMEAL COOKIES WITH SPRINKLE DIP

FOR THE COOKIES:
1/2 pound (2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1 tablespoon water
1 teaspoon vanilla
2 cups Quaker Oats (quick or old fashioned, uncooked)
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
FOR THE DIP:
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup multicolored sprinkles

Heat oven to 375 degrees F. Lightly grease 2 large cookie sheets.

TO MAKE THE COOKIES:
Beat margarine and sugar in large bowl, until creamy. Add water and vanilla; beat well. Add combined oats, flour, cinnamon, baking soda and salt; mix well.

Spoon half of dough onto 1 cookie sheet. With lightly floured hands, pat into a 10 x 12-inch rectangle (about 1/8-inch thick). Repeat with remaining dough and second cookie sheet.

Bake 10 to 12 minutes or until edges are golden brown, rotating cookie sheets after 5 minutes. Immediately cut each rectangle into 24 pieces. Remove pieces to wire rack; cool completely.

TO MAKE THE DIP:
Combine ingredients in small bowl; mix well. Serve with cookies. Store tightly covered in refrigerator.

Makes about 4 dozen

VARIATION:

DROP COOKIES:
For individual cookies, drop dough by teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Use lightly floured hands to flatten about 1/8-inch thick. Bake 6 to 8 minutes or until light golden brown. Cool on rack. Makes about 3 dozen

Source: Quaker Oats