2/3 c. butter (10 tbsp. plus 2 tsp.) at room temp.
2/3 c. granulated sugar
1/2 c. packed dark brown sugar
1 lg. egg
1 tsp. vanilla
3/4 c. all-purpose flour
1 1/4 c. uncooked quick cooking oatmeal
1 c. each raisins and coarsely chopped walnuts

Heat oven to 325 degrees F. Lightly grease two 17x14 inch cookie sheets. In large bowl of electric mixer beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce mixer speed to low, add flour and oatmeal, increase mixer speed gradually and beat just until blended. Stir in raisins and nuts. Drop heaping tablespoonfuls dough 2 1/2 inches apart onto prepared sheets. Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely. Makes 22 (2 pounds).