Conference turris::cooks

         I second the Quaker Oats recipe.  The cookies are delicious!!
    
    Diane
    

These cookies are delicious; very soft and chewy.

JUMBO OATMEAL-PEANUT BUTTER COOKIES
-----------------------------------

1 cup sugar
1 cup firmly packed light brown sugar
3/4 cup (1 1/2 sticks) margarine, room temperature
1/2 cup peanut butter (creamy or chunky)
2 eggs
1/4 cup milk
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 1/2 cups quick-cooking oats
1 cup raisins


Preheat oven to 350 degrees.  Grease baking sheets.  Cream sugars with margarine
and peanut butter in large bowl of electric mixer on a medium speed.  Add eggs
1 at a time, beating well after each addition.  Beat in milk and vanilla.  Mix
in flour, baking soda, cinnamon and salt.  Stir in oats and raisins.  Drop dough
onto prepared sheets by heaping tablespoons, spacing 2 inches apart.  Bake until
golden brown, about 15 minutes.  Transfer to waxed paper and cool.  Store in
airtight container.  (These cookies also freeze very well)

any standard (3-4 dozen cookies) cookie recipe quickly becomes cookie bars 
simply by spreading the batter in a large cookie sheet with the rim all the way
around...dimensions are about 15" x 11" - often called a jelly roll pan.  I
am just too lazy to spend all night making cookies.  I just bake the dough
in the jelly roll pan for approx. 20 minutes or until it begins to brown
nicely (whichever comes first) and then cool and slice...voilla!  cookies
the easy way.

           			Quaker's Best Oatmeal Cookies
    
                  1 1/4 cups butter
                  3/4 cups firmly packed brown sugar  
                  1/2 cup granulated sugar 
                  1 egg 
                  1 tsp vanilla 
                  1 1/2 cups all-purpose flour 
    		  1 tsp baking soda 
                  1 tsp salt  
                  1 tsp cinnamon 
                  1/4 tsp nutmeg 
                  3 cups Quaker Oats (quick or old-fashioned)
    
    
    Heat oven to 375 degrees. 
    
    Beat together butter and sugars until light and fluffy.  Beat in egg
    and vanilla.  Combine flour, baking soda, salt and spices;  add to butter
    mixture, mixing well.  Stir in oats.  Drop by rounded tablespoonfuls onto
    ungreased cookie sheet.  Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes
    for a crisp cookie.  Cool 1 minute on cookie sheet; remove to wire cooling
    rack. Store in tighly covered container.   
    
    Yield:  4 1/2 dozen.
    
    P.S.  I believe the recipe on the package says that the cinnamon and
    nutmeg are optional, but I make 'em mandatory! ;-)       

    Hi,
    
    I know it's been awhile since anyone has been in this note....hopefully
    someone will look and be able to answer my question!!!
    When making the Quaker Oatmeal cookies, at least on the box that I
    have, it doesn't state anything about adding raisins. How much do you
    add, and do you have to adjust anything else in the recipe when raisins
    are added?????
    
    Thanks,
    
    Debby

    Just throw some in, and no.
    
    Short of making cookies that are more raisins than dough, the raisins
    aren't going to affect the baking (except to add flavor).  I never
    measure non-chemically0important ingredients like raisins, nuts, etc.
    
    /Charlotte

    I guess my answer would be  How well do you like raisins?
    
    I usually take a large plastic cup (the kind you get out of coke
    dispensers.....) put raisins in it, fill with water, make cookies, use
    the water as part of the liquid, then dump in the nice plump raisins.
    
    Bon