Yum! Followed exactly but added 1/2 cup each chocolate & butterscotch chips at the end. Perfectly simple cookies!

I love this recipe I divided it in three separate bowls, added smashed bananas in one, candy pecans in the other and both in one and believe me when I say they were a hit! Also add just a touch more of baking soda, it really makes them soft and a 'lil baking powder makes them nice and puffy.

Love this recipe. But instead of water I use pulp free orange juice. My mom started that and I LOVE it!

I have this recipe on a Quaker Oatmeal tin from the 80's but I have packed it away when I painted my kitchen. These are my favorite and so glad someone posted it on here, because I have been craving them.

Used to cook for my children years ago. The cookies are great. Mixed everything by hand. Did not cook the cookies real done, left them chewy. Seems like I added just a dash of cinnamon to them. Reading this recipe brought back great memories. Now I'm going to make them for my grand children.Thanks for the recipe.

Used this recipe many, many years, having, as so many others write, learned this from my mom. Some variations I've tried - not too many, as "if it ain't broke...." - 1/2 tsp of almond extract, different nuts, but mostly walnuts. Oh, and I've used the Crisco butter-flavored, which seemed to evoke a greater amount of comments from an already pleased crowd for whom I would prepare these, as did the almond extract. The entire varsity h.s. football team would put them down faster than delivered. Finally, I too have been surprised at the change in the recipe on the QO boxes.

I used to make these cookies in the 80's when I was jnown as the cookie queen! These were everybody's favorite. I can't believe Quaker took it off the oatmeal box! Now, I'm back in business!

There sure seems like a lot of people are trying to find this original Original recipe! Thanks! and thanks for posting it!! It sure looks like the way I remember it from the farm.

Always made these cookies for my kids in the 70's and 80's. Added a cup of raisins that were drained after bringing to a boil with just enough water to cover in a saucepan. Then let them sit while mixing the cookie dough. The raisins would be somewhat plump and moist and make the cookies moist and chewy. So, so good.

I love this recipe with about 1-2 tablespoons of cinnamon, and pecans. To die for!

I add cardamom or cinnamon and walnuts. Love them!

I have made these cookies for more years than I wish to admit to! I considered it to be the best I ever used. They were always a hit with my family. Those were the days when I baked cookies three times a week and the cookie jar was always full.

I love vintage recipes, & have been looking for a really good oatmeal cookie recipe. I was very pleased with this one it is chewy & crunch, great texture. I did substitute the shortening with the same amount of lard , lard is not hydrogenated. Thank you for sharing this recipe. I too, found this recipe better than the one on the box now.

I still have my tin from the 80's - won't toss it! But it's about 1500 miles away from where I am now. Knew if I looked hard enough online I'd find this recipe - Thanks for the post!

I tried a variation of this recipe by adding 2 tsp. Cinnamon and 1 pkg. Cinnamon chips. The dough is rather thin, and I was hoping for a more hearty oatmeal texture. The flavor was good, though. I'll keep looking for another oatmeal cookie recipe.

Thank you, thank you, thank you! I too have been looking for this older "under the lid" recipe in my files! I miss this perfect cookie and don't care for the newer vanishing oatmeal cookie recipe! Again, THANK YOU!