| 1 | L l/2 c all-purpose flour : l ts baking soda 1 ts ground cinnamon l/2 ts malt (optional) 3 c quaker oats uncooked (quick or old fashioned) : l c raisins |
| 2 | heat oven to 350°F. |
| 3 | Beat margarine and sugars until creamy. |
| 4 | Add eggs and vanilla; beat well. |
| 5 | Add combined flour, baking soda, cinnamon and salt; mix well. |
| 6 | Stir in oats and raisins; mix well. |
| 7 | Drop by rounded tablespoonfuls onto ungreased cookie sheet. |
| 8 | Bake l0 to l2 minutes or until light golden brown. |
| 9 | Cool l minute on cookie sheet; remove to wire rack. |
| 10 | Cool completely. |
| 11 | easy bar cookies: press dough onto bottom of ungreased 13x9-inch baking pan. |
| 12 | Bake 30 to 35 minutes or until light golden brown. |
| 13 | Cool completely; cut into bars. |
| 14 | Store tightly covered. |
| 15 | 32 bars |
| 16 | high altitude adjustment: increase flour to 2 cups and bake as directed. |
| 17 | ice cream sandwich cookies: spread softened ice cream on bottom side of one cookie; top with second cookie. |
| 18 | Wrap in plastic wrap or aluminum foil; freeze. |
| 19 | Remove from freezer a few minutes before serving. |
| 20 | chocolate dipped cookies: place 2 cups (12 ounces) semisweet chocolate pieces in dry l-quart glass measuring cup or microwaveable bowl. |
| 21 | Microwave at high l to 2 minutes, stirring every 20 seconds until smooth. |
| 22 | Or, place in top part of dry double boiler over hot, not boiling, water; stir occasionally until smooth. |
| 23 | Dip half of cookie in chocolate; gently shake to remove excess chocolate. |
| 24 | Sprinkle with finely chopped nuts, if desired. |
| 25 | Place on wax paper until set. |
| 26 | If chocolate thickens, microwave at 30 second intervals or set over hot water again until fluid. |
| 27 | nutrition information: 1 cookie calories 100, calories from fat 36, total fat 4g, saturated fat 1g, cholesterol 10mg, sodium 75mg, total carbohydrates 13g, dietary fiber 1g, protein 2g |
