1 c. sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. granulated sugar
1/2 c. brown sugar, firmly packed
1/2 c. butter, butter or shortening
1 tbsp. water
1/2 tsp. vanilla
1 egg, unbeaten
1 1/2 c. reg. or quick oatmeal

1. Preheat the oven to 350 degrees.

2. Grease the cookie sheet lightly.

3. Sift flour once, then measure it.

4. Measure the baking powder, soda and salt. Sift them with the flour into a bowl.

5. Measure and add the granulated sugar, brown sugar, soft fat, water and vanilla.

6. Break the egg into the small bowl, then add it to the other ingredients.

7. Beat the mixture until it looks smooth. Be sure to stir all the way to the bottom of the bowl.

8. Measure the oatmeal and stir it in. Be sure it is mixed all through the batter.

9. Drop by spoonfuls on greased cookie sheet. To do this, dip out a rounded teaspoon of dough and use the other teaspoon to push the dough onto the cookie sheet. Leave about 2 inches between cookies. Use scraper to clean out bowl.

10. Bake at 350 degrees for 12 to 15 minutes. The cookies will be light golden color when they are done and should spring back when lightly touched with the fingers.

11. Take cookies out of the oven. Use hot pads because the cookie sheet is hot.

12. Use a spatula or turner to remove the hot cookies from the sheet. Place them on a rack to cool.

To make raisin oatmeal cookies, add 1/2 cup of seedless raisins when you add the oatmeal. For gumdrop oatmeal cookies, add 1/2 cup of gumdrops, cut fine. For chocolate chip oatmeal cookies, add 1/2 to 3/4 cup of chocolate chips.