OATMEAL COOKIES

3/4 cup margarine or butter
1-3/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
(optional)
1/4 teaspoon ground cloves (optional)
2 cups rolled oats

Set oven to 375 degrees.

In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, sugar, egg, baking powder, vanilla, and baking soda, If desired, stir in cinnamon and cloves. Beat till thoroughly combined, Beat in remaining flour. Stir in oats.

Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes or till edges are golden.
Cool cookies on wire rack. Makes about 48.

Variations

Fruit-Topped Oatmeal Cookies
Prepare as above, except, for topping, in a medium sauce- pan combine 1-1/2 cups finely chopped peeled apples, pears, or peaches; 1/2 cup sugar;' 1/3 cup rais;ns; 1/3 cup chopped pecans; and 2 table- poons water: Bring to boiling, stirring constantly. Reduce heat. Simmer till fruit is tender and most of the liquid has evaporated, stirring occasionally. After dropping dough onto cookie sheet, press centers with your thumb, Fill each indentation with a level teaspoon of topping.

Raisin Oatmeal Cookies
Prepare as above, except, after stirring in oats, stir in 1 cup raisins or currants. Makes about 54.

Choose-a-Chip Oatmeal Cookies My favorite!
Pre-pare as above, except, after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored; or peanut-butter-flavored pieces and 1/2 cup chopped walnuts or pecans. Makes about 54.