2 sticks butter, at room temperature
2 eggs, at room temperature
1 1/2 c. all-purpose flour
3/4 c. pan toasted oatmeal (3 minute brand)
1 tsp. baking soda
1 tsp. cinnamon (optional)
3/4 c. white sugar
3/4 c. brown sugar

1 tsp. vanilla
1 c. raisins
1 c. chocolate chips (optional)
Pinch of salt
1/2 tsp. almond extract (optional)
1 c. nuts (optional)
1/2 c. diced tart apple (optional)

Make sure eggs and butter are at room temperature - makes a difference.

Mix flour, baking soda, salt, cinnamon and set aside. Cream butter to light yellow, slightly fluffy. Add sugars SLOWLY mixing thoroughly. Add vanilla and almond extract and mix thoroughly. Add eggs, one at a time and mix thoroughly. Make sure mixture is creamy smooth. Add flour slowly and mix thoroughly. Add 1-2 cups of oatmeal and mix slowly. Remove from mixer.

MOST IMPORTANT: After mix is consistent, add remaining oats and (or) nuts (or chocolate chips if desired) separately and mix by hand. this gives a better texture. Let stand 6-15 minutes before putting on cookie sheet. Drop by teaspoonfuls onto ungreased cookie sheet (no sides preferred) approximately 2 inches apart. Bake 12+ minutes or until edges are golden brown. Makes 2-3 dozen large cookies or 3-4 dozen small cookies. Recipe is easily doubled.