Peanut Butter Cookies:
3/4 cup peanut butter
1/2 cup shortening
Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with a fork.
2 sticks margarine or butter softened
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt (optional)
3 cups Quaker Oats ( quick, or old fashioned, uncooked)
1 cup raisins
Heat oven to 350.
Beat together 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 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.