Seems I have an older version of the Quaker Oat’s Oatmeal Cookie recipe. This one has a “bit” more margarine.
Ingredients:
- 1 1/4 cups margarine
- 3/4 cup 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
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups Quaker Oats
Heat oven to 375 degrees F. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt, and spices; add to margarine mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet (I like to use parchment paper). Bake 8 to 9 minutes for chewy cookies, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove and enjoy.
I tend to make my cookies a little larger, my batch turns out about 2 dozen cookies. It also means I have to increase my baking time a touch. I’m going to test a batch that uses a newer recipe that uses less margarine, but one additional egg.
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