Recipe: Quaker's Famous Oatmeal Cookies (1950's), Oatmeal Icebox Cookies and Oatmeal Drop Cookies

INGRID: I've added extras so you have a choice, one is a roll up cookie recipe but it is not by Quaker Oats, look them over ) SP

QUAKER'S FAMOUS OATMEAL COOKIES
Makes 5 dozen cookies

This recipe was first printed on packages of Quaker Oats in 1955

3/4 cup shortening, softened
1 cup firmly packed, brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup sifted, all-purpose flour
1 tsp salt
1/2 tsp baking soda
3 cups uncooked, Quaker oats

Preheat oven to 350 degrees F.

Beat together shortening, sugars, egg, water and vanilla until creamy.

Sift together flour, salt and soda; add to the creamed mixture and blend well. Stir in the oats.

Drop the dough by teaspoonfuls on to greased cookie sheets.

Bake at 350 degrees F for 12 to 15 minutes.

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OATMEAL ICEBOX COOKIES

3/4 cup flour, sifted
1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter or margarine
1/2 cup light brown sugar, firmly packed
1/2 cup sugar
1 lg egg, lightly beaten
1 tsp vanilla extract)
1 cups quick-cooking oatmeal, uncooked
1/2 cup nuts (almonds, walnuts, pecans, etc.). chopped fine

Sift the flour, salt and baking soda together and set aside.

In a large mixing bowl cream the butter and sugar together until light and fluffy. Mix in the egg and vanilla. Stir in all of the remaining ingredients (oatmeal and nuts last) until well combined.

Divide the dough in half. On a lightly floured board shape the dough into two (1 1/2-inch) rolls about 10-inches long. Wrap the rolls in waxed paper, foil, or plastic wrap. Refrigerate for 2 or 3 hours or until well chilled.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Cut the rolls into 1/4-inch thick slices. Arrange on a lightly greased cookie sheet about 2-inches apart.

Bake at 375 degrees F for about 10 minutes or until tan or golden (as you wish). Cool for 5 minutes on the cookie sheet. Transfer cookies to a wire rack to cool completely.

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OATMEAL DROP COOKIES

2 cups all-purpose flour.
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
2 cups oatmeal, uncooked
1 cup shortening, softened
1/2 cup brown sugar, packed
1 large egg
2 tsp vanilla
1/2 cup light corn syrup
1/3 cup milk
1 cup seedless raisins
1 cup walnuts or pecans, chopped

Pre-heat oven to 350 degrees F.

Combine and sift flour, salt, soda and cinnamon together, then stir in the oatmeal and set aside.

In a large mixing bowl beat the shortening and sugar together until creamy.
Beat in the egg and vanilla. Mix in the dry ingredients alternating with corn syrup and milk, blending well after each addition. Stir in the raisins and nuts.

Drop rounded tablespoonfuls of the dough about 3-inches apart onto ungreased cookie sheets.

Bake at 350 degrees F until golden and done, about 12 to 14 minutes.

ENJOY! j

HOPE THIS COMES CLOSE TO WHAT YOU WANTED -- sp