~*Pat-A-Cake Oatmeal Cookies With Sprinkle Dip*~
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COOKIES

1/2 pound (2 sticks) margarine or butter, softened

3/4 cup firmly packed brown sugar

1 tablespoon water

1 teaspoon vanilla

2 cups Quaker® Oats (quick or old fashioned, uncooked)

1-1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt (optional)

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DIP

One 8-ounce container frozen whipped topping, thawed

1/4 cup multicolored sprinkles


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1. Heat oven to 375°F. Lightly grease 2 large cookie sheets.


2. For cookies, beat margarine and sugar in large bowl, until creamy. Add water and vanilla; beat well. Add combined oats, flour, cinnamon, baking soda and salt; mix well.


3. Spoon half of dough onto 1 cookie sheet. With lightly floured hands, pat into a 10 x 12-inch rectangle (about 1/8-inch thick). Repeat with remaining dough and second cookie sheet.


4. Bake 10 to 12 minutes or until edges are golden brown, rotating cookie sheets
after 5 minutes. Immediately cut each rectangle into 24 pieces.
Remove pieces to wire rack; cool completely.


5. For dip, combine ingredients in small bowl; mix well. Serve with cookies.
Store tightly covered in refrigerator.


Makes 4 DOZEN


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DROP COOKIES: For individual cookies, drop dough by teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Use lightly floured hands to flatten about 1/8-inch thick. Bake 6 to 8 minutes or until light golden brown. Cool on rack. ABOUT 3 DOZEN

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Todays cookie recipe was found @ Quakeroats.com