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| 3/4 Tasse | Margarine softened |
| 3/4 Tasse | light brown sugar |
| 1/2 Tasse | sugar |
| 1 gross | egg |
| 1/2 Teelöffel | vanilla |
| 1/4 Teelöffel | salt |
| 3/4 Tasse | all-purpose flour |
| 1 1/4 Tasse | oats quick-cooking |
| 1/2 Tasse | Chopped nuts (optional) finely chopped |
| 1/2 Tasse | Raisins, seedless (optional) moist |
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sugars until fluffy with electric mixer. Beat in egg, vanilla and salt.
By hand, stir in flour, a 1/4 cup at a time. Stir in oats. (Add nuts and/o raisins now.)
Crop by rounded teaspoons about 2 inches apart. They will spread. But if you want them thinner still, flatten each one with a glass bottom that's been coated in granulated sugar.
Bake at 350. About 12 minutes (not too dry!) but browned. Cool on wire rack. Yield: 3-4 dozen
If raisins are dry, they will draw moisture from batter as they bake. So use real fresh or plumb them with a little boiling water; drain.
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