1 1/2 cups butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups QUAKER oats uncooked (quick or old fashioned)

Preheat oven to 375°F.

Cream together butter and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, salt and spices; mix well. Stir in oats; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in tightly covered container. ABOUT 4-1/2 DOZEN

For Bar Cookies: Press dough onto bottom of ungreased 13x9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. ABOUT 4 DOZEN

VARIATIONS: Stir in 1 cup raisins or chopped nuts - stir in 1 cup semisweet chocolate, butterscotch or peanut butter flavored pieces; omit spices.

High Altitude Adjustments: Add an additional l/4 cup all-purpose flour and bake as directed.

Makes 54.