3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 1/2 sticks butter
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt (opt.)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 c. Quaker Oats (quick or old fashioned, uncooked)

Preheat oven to 375°F.

Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container.

Makes 4 1/2 dozen.

Press dough onto bottom of ungreased 13"x9" pan. Bake about 25 minutes or until light golden brown. Cool completely; cut into 1 1/2" squares. Store in tightly covered container.

Makes 4 dozen.

VARIATIONS: Add any one or combination of two of the following ingredients, if desired: 1 cup raisins, chopped nuts, or semi sweet chocolate, butterscotch or peanut butter flavored pieces.