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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)

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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.

COOK NOTE:

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


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