2/3 c. butter, at room temperature (10 tbsp. plus 2 tsp.)
2/3 c. sugar
1/2 c. brown sugar, packed
1 lg. egg
1 tsp. vanilla
3/4 c. flour
1 1/4 c. quick cooking oatmeal
1 c. raisins
1 c. walnuts, coarsely chopped

Heat oven to 325 degrees. Lightly grease cookie sheets. In large bowl with electric mixer, beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce speed to low, and add flour and oatmeal; increase mixer speed gradually until just blended. Stir in raisins and nuts. Drop heaping tablespoonfuls dough 2 1/2 inches apart onto prepared sheets.

Bake, one sheet at a time, for 17 minutes, until edges are browned and tops look dry. Cool on wire rack. Makes 22 cookies.