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1 cup butter or margarine, softened
1 cup sugar
1 cup brown sugar packed
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon ground
1 teaspoon nutmeg ground
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups flour
3 cups oats
1 cup nuts chopped or raisins (optional)
In a large mixer bowl at medium speed, beat butter or margarine, sugars, eggs, baking soda, cinnamon, nutmeg, vanilla and salt until light and fluffy.
At low speed, beat in flour until moistened. Stir in oats and nuts or raisins. Mixture will be stiff.
Divide dough in half. On sheets of waxed paper, form each into a 10 x 2-inch roll. Wrap and chill at least 4 hours or up to 2 weeks.
Preheat oven to 350°. Unwrap rolls of dough and slice 1/4 inch thick. Place 2 inches apart on ungreased baking sheets.
Bake for 10 to 12 minutes or until golden. Cool cookies on wire racks.
1 cup sugar
1 cup brown sugar packed
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon ground
1 teaspoon nutmeg ground
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups flour
3 cups oats
1 cup nuts chopped or raisins (optional)
In a large mixer bowl at medium speed, beat butter or margarine, sugars, eggs, baking soda, cinnamon, nutmeg, vanilla and salt until light and fluffy.
At low speed, beat in flour until moistened. Stir in oats and nuts or raisins. Mixture will be stiff.
Divide dough in half. On sheets of waxed paper, form each into a 10 x 2-inch roll. Wrap and chill at least 4 hours or up to 2 weeks.
Preheat oven to 350°. Unwrap rolls of dough and slice 1/4 inch thick. Place 2 inches apart on ungreased baking sheets.
Bake for 10 to 12 minutes or until golden. Cool cookies on wire racks.
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