Quaker's Best Oatmeal Cookies

By sandy_h

Ingredients

• 1 1/4 1 1/4 1/2 cups (2 1/2 sticks) margarine, softened
• 1 1/4 1 1/4 1/2 cups (2 1/2 sticks) margarine, softened
• 1 1/4 1 1/4 1/2 cups (2 1/2 sticks) margarine, softened
• 3/4 3/4 3/4 cup firmly packed brown sugar
• 3/4 3/4 3/4 cup firmly packed brown sugar
• 3/4 3/4 3/4 cup firmly packed brown sugar
• 1/2 1/2 1/2 cup granulated sugar
• 1/2 1/2 1/2 cup granulated sugar
• 1/2 1/2 1/2 cup granulated sugar
• 1 1 1 egg
• 1 1 1 egg
• 1 1 1 egg
• 1 1 1 tsp vanilla
• 1 1 1 tsp vanilla
• 1 1 1 tsp vanilla
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 1 1 1 tsp baking soda
• 1 1 1 tsp baking soda
• 1 1 1 tsp baking soda
• 1/2 1/2 1/2 tsp salt (optional)
• 1/2 1/2 1/2 tsp salt (optional)
• 1/2 1/2 1/2 tsp salt (optional)
• 1 1 1 tsp ground cinnamon
• 1 1 1 tsp ground cinnamon
• 1 1 1 tsp ground cinnamon
• 1/4 1/4 1/4 tsp ground nutmeg
• 1/4 1/4 1/4 tsp ground nutmeg
• 1/4 1/4 1/4 tsp ground nutmeg
• 3 3 3 cups Quaker Oats (quick or old fashioned, uncooked)
• 3 3 3 cups Quaker Oats (quick or old fashioned, uncooked)
• 3 3 3 cups Quaker Oats (quick or old fashioned, uncooked)

Details

Servings 5

Preparation

Step 1

Heat oven to 375. Beat margarine and sugars until creamy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix 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 rack.