Ingredients:

3/4 c. brown sugar
1/2 c. butter
2 c. Quaker Oats
2 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped nuts (opt.)
2 eggs
1 tsp. vanilla
1 c. flour
1/2 tsp. baking soda
1 med. apple, shredded

Preparation

Heat oven to 375 degrees.
Beat together brown sugar and butter until light and fluffy.
Beat in eggs and vanilla.
Add combined dry ingredients, mix well.
Stir in apple and nuts.
Drop on ungreased cookie sheet. Bake 9 to 12 minutes.
Cool 1 minute on cookie sheet; remove to wire cooling rack.
Drizzle over cooled cookies: 1/2 cup powdered sugar and 1 tablespoon milk.
Store in tightly covered container.
Makes 2 1/2 dozen cookies.

Ingredients:

3/4 c. packed brown sugar
1 egg
1 c. unsweetened applesauce
1/2 c. raisins
1 1/4 tsp. salt
1/2 c. butter, softened
3 c. Quaker oats
1 c. flour (bran flour can be used)
1/2 c. walnuts, chopped
1/2 tsp. each: baking powder, baking soda and cinnamon

Preparation

Cream sugar and butter until light and fluffy.
Beat in egg and then add applesauce.
Mix in oats, flour and rest of dry ingredients.
Drop by teaspoon on greased cookie sheet.
Chocolate chips or coconut may be added.
Bake at 375 degrees for 15 to 20 minutes.

Ingredients:

1 c. sifted all-purpose flour
3/4 tsp. soda
1/2 tsp. salt
3/4 c. shortening, softened
2 eggs
2 c. Quaker oats (uncooked)
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/3 c. firmly packed brown sugar
1 tsp. vanilla
1 c. raisins

Preparation

Sift together flour, cinnamon, soda, salt and nutmeg.
Add shortening, sugar, eggs and vanilla.
Beat until smooth, about 2 minutes.
Stir in oats and raisins.
Drop rounded teaspoonfuls of dough into greased cookie sheet.
Bake in preheated oven (350 degrees) for 12-15 minutes.
Do not overbake.
Makes 3 1/2 dozen

Ingredients:

1 1/4 c. butter (2 1/2 sticks)
3/4 c. packed brown sugar
1/2 c. granulated sugar
1/4 c. Egg Beaters
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
3 c. Quaker Oats (quick or old fashioned, uncooked)
1 c. raisins

Preparation

Heat oven 375 degrees F.
Beat together butter and sugars until light and fluffy.
Beat in Egg Beaters and vanilla.
Combine flour, baking soda, and spices; add to butter mixture, mixing well.
Stir in oats and raisins.
Drop by rounded tablespoon onto ungreased cookie sheet.
Bake 8-9 minutes for chewy cookie, 10-11 minutes for crisp cookie.
Cool 1 minute on cookie sheet.
Remove to wire cooling rack.
Makes 4 1/2 dozen.

Ingredients:

¾ cup all-purpose flour
¼ cup whole wheat flour
1 ¼ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon grated whole nutmeg
1/8 teaspoon ground cloves
2/3 cup packed brown sugar
5 tablespoons stick margarine or butter, softened
1 teaspoon vanilla extract
2 large egg whites, beaten
2/3 cup regular oats
cooking spray

Preparation

Preheat oven to 350 degrees.
In a medium sized bowl mix the flour and next 6 ingredients (flour through cloves).
Beat the sugar, margarine and vanilla in a large bowl with a mixer at medium speed until light and fluffy.
Add the egg whites and beat well.
Stir in flour mixture and oats.
The mixture should be soft, not gooey. If needed, add more flour.
Drop by level tablespoons 3 inches apart onto baking sheets coated with cooking spray.
Bake at 350 degrees for 12 minutes or until crisp.
Cool on pan 2 to 3 minutes or until firm.
Remove cookies from pan; cool on wire racks.
Makes 24 cookies, 2 dozen.

Nutrition Facts
Serving Size: 1 cookie
Calories 76
Protein 1 g
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sodium 61 mg
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Percent Calories from Fat 32%
Percent Calories from Protein 7%
Percent Calories from Carbohydrate 61%

Ingredients:

2/3 cup vegetable oil
2/3 cup brown sugar
1/2 cup egg whites
2 tablespoons lemon juice
2 tablespoons grated fresh, or finely chopped, dried lemon rind
1 teaspoon lemon flavoring
1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cup crispy rice cereal

Preparation

Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy.
Add egg whites, lemon juice, rind and flavoring, and mix at medium speed until well blended.
Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating at medium speed.
Stir in cereal.
Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil.
Bake at 350F for 8 to 10 minutes, or until cookies are lightly browned.
Remove cookies to a wire rack and cool.

Calories: 87
Protein: 1 g
Fat: 4 g
Carbohydrates: 11 g
Exchanges: 2/3 Bread and 1 Fat

Ingredients:

1 c. diet butter
3/4 c. brown sugar
2 egg whites
1 tsp. vanilla
1 1/2 c. unbleached flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 c. quick Quaker Oats
1/4 c. walnut pieces

Preparation

Plenty of raisins or chocolate chips
Preheat oven to 375 degrees.
Mix (electric mixer) butter, brown sugar, egg whites, and vanilla thoroughly.
Add flour, baking soda, cinnamon, and nutmeg.
Mix with spoon until moist.
Then mix with electric mixer.
Add 2 cups of oatmeal; mix with spoon until moist.
Mix with electric mixer.
Stir in nuts and raisins (or chocolate chips).
Add remaining cup of oatmeal, stirring well.
Put heaping teaspoon on nonstick cookie sheet.
Bake 10-12 minutes.
Recipe makes 3-4 dozen.

Ingredients:

3/4 cup shortening
1 cup light brown sugar, packed
1 egg
1 teaspoon vanilla extract
1/2 cup mashed ripe banana, about 1 large ripe banana
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups regular rolled oats
1/2 cup raisins

Preparation

In large mixing bowl, beat shortening, brown sugar, egg, mashed banana, and vanilla until creamy.
Mix flour, salt, and baking soda.
Add to creamed mixture; blend well.
Stir in oats and raisins.
Drop by rounded teaspoonfuls onto greased baking sheets.
Bake at 375° for 15 to 20 minutes.
Makes about 5 to 6 dozen cookies.

Ingredients:

1 Stick butter -- softened
1 cup Packed brown sugar
1/4 cup Sour cream
1 Egg
1 teaspoon Vanilla
1 cup Flour
3/4 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Quick oats
1 cup Cashews -- coarse chopped

Frosting:
1/2 Stick butter
3 tablespoons Milk
1/2 teaspoon Vanilla
2 cups Powdered sugar

Preparation

Beat butter and sugar till creamy.
Add next 3 ingredients.
Stir together, flour, baking powder and soda and salt.
Add to creamed mixture and mix well.
Stir in oats and cashews.
Drop by rounded teaspoonful onto greased baking sheet.
Bake in a preheated 400 oven for about 8 minutes.
Frost cooled cookies .
for frosting: heat butter until lightly browned.
Remove from heat and cool. add milk and vanilla.
Beat in sugar until smooth and thick enough to spread.

Ingredients:

1 cup butter, melted
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
1 cup peanut butter
2 eggs, beaten
1 1/4 cups all-purpose flour
2 teaspoons baking soda
1 cup oat or wheat bran
3/4 cup quick-cooking rolled oats

Preparation

Beat together melted butter, sugars, vanilla, peanut butter, and eggs.
In a separate bowl, combine flour, baking soda, bran, and rolled oats.
Stir dry ingredients into the butter mixture.
Drop peanut butter cookies by teaspoonfuls onto ungreased baking sheet.
Bake peanut butter cookies at 350° for 15 to 18 minutes.
Remove to a rack to cool.

Ingredients:

1/2 cup Butter -- Room Temperature
1/2 cup Light Brown Sugar
1 cup Flour
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 cup Rolled Oats
3/4 cup Seedless Raspberry Jam

Preparation

Heat the oven to 350F. Butter an 8" square pan, set aside.
Mix all ingredients together except the jam.
Press 2 cups of the mixture into the bottom of the prepared pan.
Spread the jam to within 1/4" of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2-inch bars.
Makes about 2 dozen bars.

Ingredients:

2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups quick-cooking oats
1 cup raisins or chopped dates
1 cup chopped pecans or walnuts
2 eggs
3/4 cup melted butter
1/2 cup milk
2 tablespoons maple flavoring

Preparation

In a large mixing bowl, combine flour, sugar, salt, baking soda, and spices.
Add quick-cooking oat, raisins or dates, and nuts; set aside.
In another large mixing bowl, beat eggs.
Add melted butter, milk and flavoring.
Stir in flour mixture and mix well.
Drop by teaspoonfuls onto greased cookie sheets.
Bake in a 350° oven for 15 minutes.
Makes about 6 dozen maple oatmeal cookies.

Ingredients:

1 cup brown sugar
1/2 cup honey
3/4 cup shortening
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups oats, rolled (raw)

Preparation

Beat sugar, honey, shortening, egg and vanilla together.
Sift together flour, salt and soda and add to creamed mixture.
Stir in oats.
Drop by spoon onto greased cookie sheet.
Bake in preheated oven 350° F until lightly browned.
For variety add nuts, raisins or chocolate chips.
Makes about 5 dozen cookies.

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 cup packed brown sugar
1/2 cup softened butter or margarine
8-oz. package softened cream cheese
2 eggs
1/2 cup granulated sugar
1 cup chopped nuts
3 cups rolled oats
2 cups (12 oz.) semisweet chocolate chips
1/2 tsp vanilla
powdered sugar

Preparation

Melt the chocolate, either in a double boiler or in the microwave on medium power for 30 seconds at a time, stirring until smooth.
(In the microwave, the chocolate will appear to hold its shape when it is actually melted.)
Beat together cream cheese, butter or margarine, and sugars in a large mixing bowl until creamy.
Add eggs and vanilla and beat well. 4. Add melted chocolate, mixing well.
Combine flour and baking soda in a smaller bowl.
Add flour mixture to chocolate mixture and blend well.
Stir in oats and nuts.
Cover mixing bowl and place in refrigerator. Chill for at least 1 hour.
Heat oven to 350 degrees F and line some cookie sheets with baking parchment.
Shape chilled dough into 1-inch balls.
Place balls 3 inches apart on parchment-lined cookie sheet.
Bake 8 to 10 minutes or until cookies are almost set. Don't overbake.
Cool 1 minute on cookie sheet and remove to wire rack.
Cool cookies completely, then sprinkle with powdered sugar.
Store in tightly covered container.

Ingredients:

1/4 cup Brown sugar, firmly packed
1/2 cup Honey
1/3 cup Dried figs, ground & packed
2/3 cup Margarine or butter
2 Eggs OR 6 tbl Egg substitute
1 tsp Baking soda
1/2 tsp Sea Salt
1/2 tsp Cinnamon
1/2 tsp Vanilla
2 tbl Dried figs, ground
1/4 tsp Nutmeg
1 1/2 cup All-purpose flour
1 1/3 cup Quick rolled oatmeal
1/2 cup Nuts, finely ground (opt.)

Preparation

For a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.
In a large bowl, beat brown sugar, honey, first quantity of figs and margarine until creamy, about 3-5 minutes.
Add eggs to creamed ingredients and mix until well blended.
In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture.
Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed.
Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minute according to preference of softer or crunchier cookies.

Ingredients:

1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 cup crushed pineapple, undrained
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped walnuts or pecans

Preparation

Cream shortening and sugars together until light and fluffy.
Beat in egg and pineapple.
Add remaining ingredients, stirring until well blended.
Drop by rounded teaspoonfuls on ungreased baking sheet.
Bake at 375° for about 15 minutes, or until cookies are done.
Makes about 3 dozen tropical oatmeal cookies

Ingredients:

4 ounces butter or margarine
1/2 cup milk
2 cups sugar
1 cup semisweet chocolate chips
3 to 4 tablespoons peanut butter, optional
3 cups oats, quick or old-fashioned
1 teaspoon vanilla extract

Preparation

Place chocolate chips, peanut butter (if used), oats, and vanilla in a large mixing bowl.
Combine the margarine, milk, and sugar in a saucepan; bring to a rolling boil.
Boil for 1 minute.
Combine the hot mixture with the oatmeal and chocolate chip mixture; stir well.
Drop by spoonfuls onto waxed paper.

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 cup chopped walnuts or pecans
2 cups semisweet chocolate chips
2 cups uncooked rolled oats
1 teaspoon vanilla

Preparation

Sift flour with salt and soda.
Cream shortening and sugars; beat in eggs and vanilla until light and fluffy.
Stir in sifted dry ingredients, chopped walnuts or pecans, rolled oats, and chocolate chips.
Drop chocolate chip cookie batter by teaspoonfuls onto ungreased baking sheets.
Bake chocolate chip cookies in a preheated 350° oven for about 10 to 12 minutes; cool on racks.
Makes about 8 dozen chocolate chip cookies

Ingredients:

1 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup molasses
2 cups sifted flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup quick-cooking oats
1 to 1 1/2 cups raisins
1 cup chopped walnuts or pecans, optional

Preparation

Cream sugar and shortening together in a large mixing bowl.
Add egg and molasses; beat well.
Add sifted dry ingredients and mix well.
Add vanilla then stir in oatmeal and raisins.
Stir in nuts, if using.
Drop from teaspoon onto greased baking sheet.
Bake oatmeal raisin cookies at 375° for 10 to 12 minutes, until done.
Makes about 4 dozen oatmeal raisin cookies

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar, dark
1 egg
1 teaspoon vanilla
1 cup finely chopped dates or raisins
1/2 cup sour cream
1 cup quick-cooking rolled oats

Preparation

Sift together the flour, baking soda, and salt. In a medium mixing bowl, cream butter and sugars; beat in egg and vanilla.
Coat dates with 1/4 cup of the sifted dry ingredients.
Stir remaining sifted ingredients into the first mixture with the sour cream.
Stir in date mixture and oats.
Drop by tablespoonfuls a few inches apart onto lightly greased baking sheets.
Bake at 375° for 12 to 15 minutes.
Let cool on pans for about 30 seconds; remove to racks with spatula to cool.
Store in tightly covered container separated by sheets of plastic wrap or waxed paper.
Makes about 4 1/2 to 5 dozen.

Ingredients:

1 cup shortening
1 cup sugar
1 cup brown sugar firmly packed
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. salt
2 cups regular oats
2 cups chopped pecans
1 cup Rice Krispies
1 cup flaked coconut

Preparation

Cream shortening, gradually add sugars, beating well at medium speed of mixer.
Add eggs and vanilla, beating well.
Combine flour and salt, add to creamed mixture, mixing well.
Stir in oats and remaining ingredients.
Drop dough by heaping teaspoons onto greased cookie sheets.
Bake at 325° for 10 to 12 minutes.
Let cool slightly on cookie sheets, remove to wire rack to cool completely.
Makes about 6 dozen cookies.

Ingredients:

1 teaspoon vinegar
1/2 cup milk
1 cup all-purpose flour, stirred before measuring
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup soft shortening
1/4 cup butter
5 cups uncooked quick-cooking rolled oats

Filling:
1 cup chopped dates
2/3 cup granulated sugar
1 teaspoon lemon juice
1/4 cup water

Preparation

Stir vinegar into milk; set aside.
Sift flour with baking soda and salt.
Cream shortening and butter until light and fluffy, gradually adding the 3/4 cup sugar.
Blend in half of flour mixture, then blend in soured milk, then blend in remaining flour mixture.
Stir in rolled oats.
Refrigerate cookie dough for at least 4 hours.
Meanwhile, make the date filling.
In a saucepan combine dates, 2/3 cup sugar, lemon juice, and water.
Bring date mixture to a boil and simmer for a minute.
Remove from heat and let cool.
Preheat oven to 350°.
Roll about one-third of the chilled dough out to about 1/9-inch thick on a generously floured surface.
Keep remaining dough refrigerated until ready to roll out.
Cut rolled out dough with floured 2-inch round cookie cutter.
Place on ungreased cookie sheets and bake 10 to 12 minutes; cool.
To serve, spread 1 teaspoon of date filling on half of cookies; top with remaining cookies.
Makes about 3 dozen filled cookies.

Ingredients:

1 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup molasses
2 cups sifted flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup quick-cooking oats

Preparation

Cream sugar and shortening together in a large mixing bowl.
Add egg and molasses; beat well.
Add sifted dry ingredients and mix well.
Add vanilla then stir in oatmeal.
Drop from teaspoon onto greased baking sheet.
Bake at 375° for 10 to 12 minutes, until done.
Makes about 4 dozen oatmeal molasses cookies.

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