l ts vanilla

l l/2 c all-purpose flour l ts baking soda

1 ts ground cinnamon

l/2 ts malt (optional) 3 c Quaker Oats uncooked

l c raisins

Heat oven to 350 F. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake l0 to l2 minutes or until light golden brown. Cool l minute on cookie sheet; remove to wire rack. Cool completely.

Easy Bar Cookies: Press dough onto bottom of ungreased 13x9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. 32 Bars

High Altitude Adjustment: Increase flour to 2 cups and bake as directed.

Ice Cream Sandwich Cookies: Spread softened ice cream on bottom side of one cookie; top with second cookie. Wrap in plastic wrap or aluminum foil; freeze. Remove from freezer a few minutes before serving.

Chocolate Dipped Cookies: Place 2 cups (12 ounces) semisweet chocolate pieces in dry l-quart glass measuring cup or microwaveable bowl. Microwave at High l to 2 minutes, stirring every 20 seconds until smooth. Or, place in top part of dry double boiler over hot, not boiling, water; stir occasionally until smooth. Dip half of cookie in chocolate; gently shake to remove excess chocolate. Sprinkle with finely chopped nuts, if desired. Place on wax paper until set. If chocolate thickens, microwave at 30 second intervals or set over hot water again until fluid.

Nutrition Information: 1 cookie Calories 100, Calories From Fat 36, Total Fat 4g, Saturated Fat 1g, Cholesterol 10mg, Sodium 75mg, Total Carbohydrates 13g, Dietary Fiber 1g, Protein 2g