oatmeal

                   Oatmeal Cookies

1/2 lb. (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
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)
1 cup raisins

Heat oven to 350°F.

Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.

Whisk together flour, baking soda, cinnamon and salt; stir together until no streaks remain.

Stir this into the butter mixture. Stir in oats and raisins; mix well.

Drop by rounded tablespoonfuls onto an ungreased cookie sheet.

Bake for 10 to 12 minutes or until golden brown.

Cool 1 minute on cookie sheet; remove to wire rack.

Makes about 4 dozen.

               Instant Oatmeal

10 cups rolled oats (divided)
2 cups sucanat
2 teaspoons sea salt

Measure 7 cups of oats into a large mixing bowl.  Blend the remaining 3 cups (1/2 cup at a time) until powdery and stir into the mixing bowl.  Add sucanat and sea salt.  Mix well.

Measure 1/2 cup of mix into a small zip baggie, making about 24 Instant Oatmeal Packets.  Be sure to scoop the mix from the bottom of the bowl as the sucanat tries to separate and settle there.  Store in a dry, cool place.  If you’d prefer not to scoop the mix into individual baggies, simply place the entire mix in a large, airtight container, scooping out 1/2 of mix for each serving.

When ready to serve the oatmeal, empty contents of baggie into a cereal-sized bowl.  Add 3/4 cup boiling water.  Stir.  Allow the oatmeal and water to sit for about 5 minutes.  Stir and eat.