Variations on Oatmeal Cookies

Some people can't seem to get by without oatmeal, and Mrs. Katherine Saunders of Norwood, Mass., is one of them. She has come up with some good recipes this winter by ad-libbing with the cookie recipe on the Quaker Oats package.

Here are two of her successful variations on the well-known, old-fashioned Oatmeal Cookie.

One is sweetened with canned, pineapple cubes that add texture as well as flavor. The other uses a cup of whole cranberry sauce which can come from a can or may be made from scratch. Pineapple Oatmeal Cookies 3/4 cup corn oil 1 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1/2 cup water 3 cups oats, uncooked 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon soda 1 cup canned, cubed pineapple

Beat together oil, sugars, egg, and water until creamy. Combine remaining ingredients; add and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in preheated moderate oven, 350 degrees F., 12 to 15 minutes or until brown. Cranberry Oatmeal Cookies 3/4 cup vegetable shortening 1 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1/2 cup water 1 teaspoon vanilla 1 cup whole cranberry sauce 1 cup oats, uncooked 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon soda

Beat together shortening, sugars egg, water and vanilla until creamy. Combine remaining ingredients, then add to sugar mixture. Mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in oven preheated to 350 degrees F. For 12 to 15 minutes.