The original Quaker oatmeal cookies recipe from the back of the Quaker Oats box in 1950s & 60s is chewy with crispy edges. Made with simple pantry ingredients and done in 15 minutes.
8 Line baking sheet with parchment or silpat if desired - otherwise leave it ungreased.
6 Heat the oven to 350°F.
7 Combine flour, salt and baking soda together in a large bowl. Set aside.
0 Cream Crisco shortening, both sugars, egg, water, and vanilla together with a mixer until light and fluffy. This will take about 5 minutes. Be sure to stop occasionally and scrape down the sides of the bowl so everything gets mixed properly.
1 Stir dry mixture into the sugar mixture. Mix well with a spoon.
2 Stir in oats and optional ingredients if you are using them.
3 Drop by teaspoon on the baking sheet.
4 Bake at 350 for 8-10 minutes. Do NOT over bake. The top of the cookies will change from being shiny to being kind of dull in the center when they are done.
5 Let cool 5 minutes on the cookie sheet before removing to a wire rack to cool completely. If you. move them too soon they will fall apart.
