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| 1 Tasse | Sweet butter or margarine softened |
| 3/4 Tasse | Light brown sugar; firmly packed |
| 3/4 Tasse | sugar granulated |
| 1 gross | egg |
| 1 1/2 Tasse | all-purpose flour |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | nutmeg ground |
| 1 1/2 Tasse | Old fashioned rolled oats uncooked, not qu |
| 1 1/2 Tasse | raisins dark |
| 2 Tasse | walnuts coarsely copped |
| 1 Esslöffel | vanilla extract |
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Heat oven to 350 degrees F. Butter 2 cookie sheets. In a large bowl, beat butter with electric mixer on high speed until creamy. Add the brown sugar plus the granulated sugar, then the egg, beating until light yellow and creamy.
In small bowl, stir together flour, soda, salt, cinnamon and nutmeg; stir into butter mixture. Stir in oats, raisins, walnut and vanilla. Roll in balls, then in additional granulated sugar, if desired.
Place on cookie sheets flattening cookies slightly. Bake 10 minutes or until lightly browned. Let stand 2 minutes on cookie sheet; remove to wire rack to cool. Store in tight-sealing plastic food cylinders. Makes about 9 dozen cookies (2 inches in diameter).
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