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| 2 | Sticks margarine or butter; softened |
| 1 1/4 Tasse | brown sugar firmly packed |
| 1/2 Tasse | sugar granulated |
| 2 | eggs |
| 2 Esslöffel | milk |
| 2 Teelöffel | vanilla |
| 1 3/4 Tasse | all-purpose flour |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | Salt optional |
| 2 1/2 Tasse | Quick Quaker Oats -or |
| 3 Tasse | Old-fashioned Quaker Oats; uncooked |
| 1 Packung | (12-oz) semi-sweet chocolate pieces |
| 1 Tasse | Chopped nuts (optional) |
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Heat oven to 375°. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate pieces and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes for a chewy cookie or 12-13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 4-1/2 dozen.
For Eash Bar Cookies: Press dough into bottom of ungreased 13x9-inch baking pan. Bake 30-35 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. Makes 32 bars.
High Altitude Adjustment: Increase flour to 2 cups and bake as directed.
Quaker Oats Recipe
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