Four Nights A Week

This oatmeal cookie originated on the back of a Quaker Oats container and has been a favorite of many of the cookie lovers in this family for a long time. In fact, these may be the all-time favorite of my maternal grandfather, Palmer Flournoy, my dad, Bud Puglisi and my husband, Adrien. Because the recipe makes so many, we oftentimes froze a good 3/4 of the batch which led to our son asking for “two cold cookies please”. I would call that a resounding thumbs up from four generations.

Oatmeal Cookies

Originated by Quaker Oats & retrieved from Sarah Puglisi’s recipe file

Ingredients

• 2 cups sifted AP flour
• 1-1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 3 cups rolled oats
• 1 cup raisins (or candied fruit, chocolate chips or combination)
• 1/2 cup chopped nuts
• 1 cup corn oil (I used canola)
• 2 eggs
• 1/2 cup milk

Method

1. Pre-heat oven to 400 degrees F.
2. Sift together the dry ingredients (AP flour through cinnamon).
3. Stir in oats, raisins (or other goodies), and nuts.
4. Make a well in the center of the dry mixture and add IN ORDER: oil, eggs, and milk.
5. Stir until thoroughly blended.
6. Drop by teaspoon onto ungreased baking sheet, about 1-1/2 inches apart.
7. Bake at 400 degrees F for 10-12 minutes.