OATMEAL COOKIES1 1/2 c. unsifted flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 c. firmly packed light brown sugar
3/4 c. Mazola corn oil
1 tsp. vanilla
1 c. quick oats
1 c. raisins
1/2 c. coarsely chopped nuts

Stir together flour, baking powder, cinnamon and salt.
In a large bowl with mixer at medium speed, beat eggs, sugar,
corn oil and vanilla until batter is thick and smooth. With
mixer at low speed gradually add flour mixture. Beat until
well blended. Stir in oats, raisins and nuts. Drop by level
tablespoonfuls 2-inches apart on greased cookie sheets. Bake
in 350 degrees oven 10 to 12 minutes or until lightly browned. Cool
slightly.
Variation: Chocolate Chip Oatmeal Cookies: In place of
raisins, use 1 (6 ounce) package semi-sweet chocolate pieces.SUNDAY-BEST OATMEAL COOKIES

These bear the same relationship to the ordinary oatmeal
cookies that the Rolls Royce does to the bicycle.1 c. butter
1 c. white sugar
1/2 c. brown sugar
1 beaten egg
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. quick rolled oats
3/4 c. finely crushed walnuts or pecans
1 tsp. vanilla

Cream together butter, white sugar and brown sugar; add
egg. Sift flour, baking soda and cinnamon together. Add to
first mixture, then add oats, walnuts and vanilla. Chill for
an hour. Then put walnut-sized pieces on a greased cookie
sheet. Butter the bottom of a small glass, dip in granulated
sugar and flatten out the little pieces. You don't need to
rebutter the glass, just resugar it each time. Bake at 350ºF.
for 10 minutes.