Its very interesting to see how the recipe has changed through the years. Enjoy!
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Betty Crocker Old-Fashioned Oatmeal-Raisin Cookies
Source: Betty Crocker website

Bite into good old-fashioned homemade goodness with classic oatmeal cookies. You'll find just the right combo of butter, sugar, oats and raisins.

Prep Time:1 hr
Start to Finish:1 hr
Makes:About 5 dozen cookies

1 1/4 cups sugar
1/2 cup butter or margarine, softened
1/3 cup molasses
2 eggs
2 cups quick-cooking oats
1 2/3 cups Gold MedalŪ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup raisins


1. Heat oven to 375°F. In large bowl, stir together sugar, butter, molasses and eggs. Stir in remaining ingredients except raisins until well blended. Stir in raisins.
2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
3. Bake 9 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheets.

High Altitude (3500-6500 ft): No change.

Variation
If you'd rather, you can substitute 1 cup chopped nuts, chopped dates or flaked coconut for the raisins.

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Betty Crocker Oatmeal Cookies
Source: Betty Crocker Cookbook, c1976

Oatmeal Cookies

1/2 cup shortening
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 egg
1/2 cup water
1 teaspoon vanilla
1 cup all-purpose flour **
1 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 cup raisins
1 cup chopped nuts
3 cups quick cooking oats

Heat oven to 350 degrees. Mix throughly shortening, sugars, egg, water and vanilla. Stir in remaining ingredients.

Drop by rounded teaspoonfuls 1 inch apart onto greased baking sheet. Bake 12-15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Store in tightly covered container.

Makes: About 5 dozen cookies.

** If using self-raising flour, omit salt and soda.

Variation:

Banana- Oatmeal Cookies: Omit water, increase soda to 1 teaspoon and stir in 1 cup of mashed bananas (2-3 medium) into shortening mixture.

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Betty Crocker Oatmeal-Raisin Cookies
Source: Betty Crocker Cookbook, c.2000

Quick cooking and old-fashioned rolled oats are interchangeable unless recipes call for a specific type. Instant oatmeal products are not the same as quick-cooking and should not be used for baking - you will get gummy or mushy results.

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or stick margarine, softened *
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour **
1 cup raisins, chopped nuts or semisweet chocolate chips, if desired

1. Heat oven to 375 degrees.
2. Beat all ingredients except oats, flour and raisins in large bowl with electric mixer on medium speed, or mix with spoom. Stir in oats, flour and raisins.
3. Drop dough by rounded tablspoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

* Spreads with at least 86% vegetable oil can be used.
** If using self-raising flour, omit baking powder, baking soda, and salt.

Lighter Oatmeal-Raisin Cookies:

Substitute unsweetened applesauce for the shortening and 1/2 cup fat-free cholesterol-free egg product for the eggs. Increase cinnamon and vanilla to 1 1/2 teaspoons each.

Oatmeal-Rasion Squares:

Press dough in ungreased square pan, 8x8x2 inches. Bake about 25 minutes or until light brown. Cool in pan on wire rack. For squares, cut into 4 rows by 4 rows. 16 squares.