Heat oven to 325 degrees F. Lightly grease two 17 x 14- inch cookie sheets. In large bowl of electric mixer beat butter, sugars, egg and vanilla at medium- high speed until fluffy. Reduce mixer to low, add flour and oatmeal, increase mixer speed gradually and beat just until blended. Stir in raisins and nuts.

Drop heaping tablespoonfuls dough 2- 1/2 inches apart onto prepared sheets. Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely.

stored at room temperature or up to 3 days if refrigerated) they can be wrapped airtight and frozen. Just bring them to room temperature before eating, or thaw a few at a time by microwaving on medium for 1 to 1- 1/2 minutes. You can also refrigerate or freeze dough, then bake as needed.