2/3 cup soft margarine
3/4 cup firmly packed brown sugar
1 egg, beaten
1 teaspoon vanilla
2 teaspoon vinegar
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1-1/3 cups unsifted all-purpose flour
1-1/2 cups quick rolled oats
Thick jam or marmalade
Cream the first five ingredients together. Stir in sifted dry ingredients and the oats. Drop in 1-1/4 inch mounds on a well-greased cookie sheet leaving 1-1/2 inch space around each for expansion. Depress the center with the back of a teaspoon and drop in a dab of jam. Cover jam with a little of the batter and bake at 350 degrees F for 10 to 12 minutes.
Makes about 2 dozen large cookies.