This is a family heirloom recipe. Treat it with respect.
1 1/2 c. oleo
2 c. sugar
8 t. milk
1 t. salt
2 t. vanilla
3 1/2 c. flour
2 1/2 t. baking powder
1 1/2 c. quick oatmeal
Cream margarine, sugar, and eggs together. Then add each additional ingredient. Chill the dough for a minimum of 30 minutes. Roll out and cut in your favorite shapes. Sugar. Bake in preheated oven at 350 degrees for 7-10 minutes.
If the dough won't roll well, chill it some more. If it still won't roll well, use more flour on the table, on your hands, and on the rolling pin. More flour is almost always the answer. Do not expect to do this tidily.
Some shapes are better than others for oatmeal sugar cookies. The oatmeal gives the dough texture, so you don't want anything with too many small, intricate cut-outs. On the other hand, moose shapes work quite well. Stars are okay, but stars are always dangerous. The points get crispy much faster than anything else on the sheet. If you're a crispy cookie person, that might be okay for you. I'm a chewy cookie person, myself, so I try to steer clear of stars.