1 c. (1/2 lb.) butter
1/2 c. granulated sugar
1 1/2 c. firmly packed brown sugar
2 lg. eggs
1 1/2 tsp. vanilla
1 1/2 c. all-purpose flour
1/4 tsp. salt
1 tsp. baking soda
1/4 tsp. ground allspice (optional)
1/4 tsp. ground cloves (optional)
1/2 tsp. ground nutmeg (optional)
1 1/2 tsp. ground cinnamon (optional)
3 c. regular or quick-cooking rolled oats
1 c. raisins (optional)
3/4 c. chopped walnuts (optional)

In large bowl of an electric mixer, beat butter and granulated and brown sugars until creamy. Beat in eggs until well blended, then mix in vanilla. Stir together flour, salt, soda, allspice, cloves, nutmeg, and cinnamon. Add to butter mixture; stir well. Stir in oats, raisins, and walnuts until evenly moistened.

Drop dough by rounded tablespoons onto greased 12x15 inch baking sheets, spacing about 2 inches apart. Bake in a 375 degree oven until cookies are golden but centers are still soft, 10 to 12 minutes. If using 1 oven, switch position of pans halfway through cooking. Transfer cookies to racks to cool. Serve, or store airtight up to 3 days. Makes about 4 dozen.

TAILOR-MADE CRISP OATMEAL COOKIES:

Follow directions for Tailor-Made Chewy Oatmeal Cookies, preceding, but decrease flour to 1 cup and omit baking soda.

Drop dough by rounded tablespoons onto greased 12x15 inch baking sheets, spacing about 2 inches apart. Pat dough into 1/4 inch thick rounds. Bake cookies in a 350 degree oven until well browned, about 12 minutes.

If using 1 oven, switch position of baking sheets halfway through cooking. Let cool on pans for 1 minute, then transfer cookies to racks to cool completely. Serve, or store airtight up to 3 days. Makes about 4 dozen.