2 1/4 cups sifted all-purpose flour*
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
3 cups quick-cooking rolled oats
1 cup chopped nuts or coconut flakes (optional)

Sift together flour, baking soda and salt. Set aside.

Cream butter. Add sugars, creaming well. Add eggs and vanilla. Beat well.

Blend in the dry ingredients gradually. Stir in rolled oats and nuts or coconut, if desired. Chill dough for 1 hour.

Divide dough in half. Shape into rolls, 1 1/2-inches in diameter.

Wrap in foil or plastic (Saran) wrap. Chill dough at least 2 hours or overnight.

Preheat oven to 350°F.

Cut dough into slices, about 1/4-inch thick and place on greased baking sheets.

Bake at 350°F for 10 to 12 minutes. Cool.

Note: If using self-rising flour, omit baking soda and salt.

Makes 7 to 8 dozen cookies.