The classic Quaker oatmeal cookies recipe from the old-fashioned oats box or canister, plus tips for making these cookies come out perfectly! Heat oven to 350 F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well.
Quaker Oats: Use old-fashioned oats for the best result. Butter: I recommend using unsalted butter. If you only have salted butter, you can omit salt. Use margarine for a lighter option. Brown Sugar: You can use light brown or dark brown sugar. Sugar: Granulated white sugar works the best. Flour: All-purpose works the best.
Put raisins and Quaker or Mother’s Oats through the medium blade of the food grinder and add to the dough. Let stand 10 or 15 minutes, then drop from a teaspoon onto a greased cookie sheet. Bake in a moderately hot oven (375°) for 12 minutes. Cream the shortening and sugar thoroughly. Beat in the eggs, one at a time.