Vanishing Oatmeal Raisin Cookies

1/2 pound (2 sticks)margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teapoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt(optional)
3 cups Quaker Oats(quick or Old Fashioned, uncooked)
1 cup raisins
1 cup pecans(optional)
1/4 teaspoon nutmeg(optional)

Heat oven at 350 f.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.

About 4 dozens.

Bar cookies: Bake 30 to 35 minutes in ungreased 13X9-inch metal baking pan.

This recipe is on the backside of oat's lid. I love this recipe because the cookie has a great texture, and not to sweet. Just right. The recipe does not call for pecans, but I always add pecans. I also add 1/4 teaspoon of nutmeg.

You can also substitute dried cranberries and walnuts for raisins and pecans.

Submitted by: Yvonne