Sift together flour, salt and baking soda. Work butter in a bowl until creamy. Add granulated sugar and brown sugar and beat until light and fluffy. Add eggs and vanilla and beat well. Gradually add sifted dry ingredients to butter mixture and mix until smooth. Stir in the 3 cups rolled oats, nuts and optional ingredients, if desired. Shape dough into a roll about 1-1/2 inches in diameter and roll it in the 1/2 cup oats. Wrap roll tightly in waxed paper and chill overnight or longer. Heat oven to 350 degrees. Cut chilled dough into 1/4-inch slices and place slices about 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes, or until lightly browned. Cool cookies slightly and remove to wire cake racks. Makes 7-8 dozen cookies.

From Jane Conn,

Redbook, Dec 1972, "The Great

Christmas Cookie-Swap Cookbook"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm