Cookies

1/2 cup (1 stick) plus 6 tablespoons softened butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quaker Oats (quick or old fashioned, uncooked
1 cup raisins

1. Heat oven to 350 degrees F. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
2. Add eggs and vanilla; beat well.
3. Add combined flour, bakings soda, cinnamon and salt; mix well.
4. Add oats and raisins; mix well.
5. Drop dough by rounded tablespoons onto ungreased cookie sheets.
6. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets and then remove to wire rack to cool completely.
7. Store tightly covered. Makes about 4 dozen cookies

BAR COOKIES – Bake 30 to 35 minutes in ungreased 13 by 9-inch metal baking pan.

Recipe from the lid of the Quaker Oats container.

First Made August 2019.
Impressions- baked too long and a little dry.  Like the family favorite recipe better than this recipe but like the idea of making them into bar cookies.

Snickerdoodles recipe page 82 from Martha Stewart’s COOKIES book

2 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 1/2 cup sugar plus 2 Tablespoons sugar
2 Large eggs
2 teaspoons ground cinnamon

1. Preheat the oven to 350 degrees F. Sift the flour, baking powder, and salt into a bowl. Put butter and  1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually add in flour mixture.
2.  Stir together the cinnamon and the remaining 2 Tablespoons sugar into a small bowl. Shape dough into twenty 1 3/4 inch balls; rol in cinnamon sugar mixture. Space 3 inches apart on baking sheets lined with parchment paper.

3. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 to 14 minute.
Let cool on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Makes about 1 1/2 dozen cookies if large balls or about 3 dozen if using a tablespoon to make the balls.

Applesauce Bars – Moist and spicy bar cookies with frosting. An easy and quick after school or work snack. Also goes great at carry-ins and bake sales. You can also just sprinkle with confectioners sugar instead of frosting. Prep time is approx 10 minutes. Cook Time is 25 minutes. Ready in approx. 45 minutes. Makes one 9×13 inch pan for 20 servings.  Original recipe found at ALLRECIPES 2005

1/4 cup butter or margarine, softened
2/3 cup brown sugar
1 egg
1 cup applesauce
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

1 1.2 cup confectioners sugar
3 tablespoon butter
1 tablespoon milk
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking pan
2. In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt, and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
3. Bake for 25 minutes in the preheated oven or until edges are golden . Cool in the pan over a wire rack.
4. In a small bowl, mix together the confectioners; sugar and butter. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.

Adding 1 cup of raisins to the batter makes it a favorite option.

1 cup butter
3/4 cup sugar
1 egg
2 1/4 cup sifted flour
1/2 teaspoon baking powder
2 teaspoons almond flavoring

Cream butter, add sugar gradually. When well-mixed add egg and beat until light. Sift flour, then sift with baking powder and add gradually to creamed mixture. All almond flavoring. Put into a cookie press with the desired plate and press out on a un-greased cookie sheet. Bake in a 400 F degree mover about 12 minutes or until set (not brown). Makes five dozen cookies.

Recipe: original recipe box growing up