Dessert / Cookies: The Best Oatmeal Cookies

From Shelly Carey

Ingredients:
¾ cup shortening
1 cup firmly-packed brown sugar
½ cup sugar
1 egg
1/3 cup water
1 teaspoon vanilla
3 cups Quaker’s Quick-cook oats, uncooked
1 cup Gold Medal all-purpose flour
1 teaspoon salt
½ teaspoon soda

Directions:
Beat together shortening, brown sugar, sugar, egg, water and vanilla, until creamy.
Combine all remaining ingredients and add to mix.
Drop ¼ cup-sized amounts on cookie sheet (approximately 6 per sheet).

For oatmeal chocolate chip cookies, add 1 cup chocolate chips and mix well.
For oatmeal raisin cookies, add 1 cup raisins and mix well.

Bake at 325 for 17 minutes. Cookies will appear to still need more time cooking, but remove from oven after 17 minutes. The cookies will set-up further after removing from oven.

Yields 1 dozen 4-inch cookies.