1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. soft butter
2/3 c. brown sugar
1 egg
1 tsp. vanilla

RESERVE:

1 1/2 c. rolled oats
2/3 c. evaporated or regular milk

Add flour mixture to already blended wet ingredients alternately with the milk. Stir until smooth after each addition. Stir in oats. Drop by lightly rounded tablespoons onto a greased and floured cookie sheet. Bake at 350 degrees about 12 minutes. Do not overbake.