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

Preheat oven to 375°F.

In large bowl, beat butter and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake at 375°F for 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes about 3 dozen.

HIGH ALTITUDE ADJUSTMENT:

Increase flour to 1-3/4 cups and bake as directed.

BAR COOKIES:

Press dough onto bottom of ungreased 9x13-inch baking pan. Bake at 375°F for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

Makes 24 bars.

VARIATIONS:

• Stir in 1 cup raisins or chopped nuts.
• Omit spices; stir in 1 cup semi-sweet chocolate chips, butterscotch chips or peanut butter-flavored chips.

Submitted by: Maureen