With brown sugar, vanilla, and nuts.
From the box of C.C. from Ceres, California.
1 cup shortening – oil
1 cup brown sugar
1 cup sugar
2 eggs well beaten
1 tsp. vanilla
3 cups quickly cooking oatmeal
1-1/2 cup flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped nuts
Thoroughly cream shortening and sugar. Add eggs and vanilla. Bet well.
Add sifted dry ingredients. Add oatmeal and nuts. Mix well.
Shape into 3 rolls. [Note: see Yesterdish suggestion below.]
Bake on ungreased cookie sheet in moderate oven, 350 deg. F. for 10 minutes.
Makes 5 dozen.
From the kitchen of Quaker Oats
Yesterdish suggestion: I’m guessing this recipe omits that the rolls should be refrigerated until firm (at least 30 minutes) and then sliced into 1/4 to 1/3 of an inch thickness. Oddly enough, the Quaker Oats recipe on the package is for drop cookies.