1 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 c. (1 stick) butter (be sure it is soft)
1/2 c. sugar
1/2 c. brown sugar
1 egg, beaten
1 tsp. vanilla
1 c. rolled oats (quick cooking or regular)
1/2 c. chocolate chips and/or
1/2 c. raisins, chopped dates or nuts, if desired

EQUIPMENT:

Flour sifter
Waxed paper
Measuring cups & spoons
Straight-edged knife
Medium-sized bowl
Mixing spoon
Cookie sheets
Rubber scraper
Cooling racks or paper toweling
Oven mitt or potholders
Turner

Preheat oven to moderate 350 degree oven. Measure sifted flour (1 1/4 cups). Sift flour again with the soda and baking powder and set aside. Put butter, sugar, brown sugar, egg and vanilla in mixing bowl and beat thoroughly. Add flour mixture and mix well. Add rolled oats and chocolate chips (also raisins, nuts or dates, if used). Stir until mixed. Drop dough by teaspoonfuls on greased cookie sheet about 2 inches apart. Use 1 teaspoon to dip out cookie dough and a second teaspoon to push dough off. (At the same time, why not carry out Experiment No. 4.) Bake for 10 to 12 minutes. The cookies will be a golden brown when they are done. They should be soft when you touch them lightly with your finger. Remove cookies from pan with a turner. Place on racks or paper toweling to cool. When cool, store in container with tight lid. (Makes about 3 dozen.)