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  • 3/4 Cup(s) firmly packed brown sugar
  • 3/4 Cup(s) trans-fat free vegetable shortening
  • 1/2 Cup(s) granulated sugar
  • 1/4 Cup(s) Water
  • 1 Teaspoon(s) vanilla
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup(s) all-purpose flour
  • 1 Teaspoon(s) salt (optional)
  • 1/2 Teaspoon(s) Baking Soda
  • 1 Egg(s)

Cooking Instructions

Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

Serving Tips: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
Large Cookies: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 17 minutes.
About 2-1/2 Dozen Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes about 2 1/2 dozen bar cookies.


High Altitude Adjustment: Increase flour to 1-1/4 cups and bake as directed.


Famous Oatmeal Cookies is rated 4.8 out of 5 by 5.
Rated 5 out of 5 by from Long time favorite! I have been making this recipe for over over 40 years and everyone loves them. I always make a double batch. My only issue is that the first batch in the oven spreads out nicely but I can't get subsequent batches to do the same. My daughter-in-law have tried every trick in the book for this and can't figure it out. Anyone have a trick? Other than that minor baking issue, we LOVE THESE COOKIES!
Date published: 2016-12-24
Rated 5 out of 5 by from Husband loves it, I love it! I made these with optional salt and threw in two handfuls of semi-sweet chocolate chips. Also, didn't have light brown sugar but used the brown. My husband loves these, which is a bonus for me. Because usually he is super picky when I make cookies, which are typically "too sweet" for him. I think the salt balances out the sweetness. Oh, and normally I don't necessarily love cookies that he likes, because of the blandness. But these, are spot on. Definitely recommend.
Date published: 2017-02-09
Rated 5 out of 5 by from Family Favorite! Cherished recipe for more than 40 years! Add chocolate chips, raisins, butterscotch chips!
Date published: 2017-01-26
Rated 5 out of 5 by from Been Making these cookies for 40 years Sometimes I add penut butter or butterscotch chips. Or raisins, nuts or dried cranberries. Sometimes I mixed 2 or 3 items but I adjust quantity. Always add 1 cup but 2 items -1/2 cup each, 3 a 1/3 cup. But no matter what I do - plain or dressed up they are great
Date published: 2017-09-08
Rated 4 out of 5 by from Cookies I had to add an extra cup of flour because the consistency was way too liquidy. Turned out OK after that. I think less sugar would be better. Rather sweet.
Date published: 2017-08-24
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