1 cup butter (2 sticks), room temp
1 cup sugar
1 cup golden brown sugar (packed)
2 eggs, beaten with a fork
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
3 cups Quaker oats (not quick-cooking)
1 cup either raisins, dried cherries, nuts or chocolate chips (optional)
Thoroughly cream butter and sugars. Add eggs and vanilla; beat well. Add sifted dry ingredients. Add oatmeal and raisins and mix with a wooden spoon. Dough will be pretty stiff. Shape in four rolls on four pieces of foil, roll up and leave in refrigerator for at least 4 hours (to speed up this process, you can place the rolls in the freezer).
Slice dough with a sharp knife about 1/2-inch thick. Bake on ungreased cookie sheet in a 350 oven for 10 minutes. Makes 8 dozen cookies. The unrolled cookies will keep for at least 10 days before they have to be baked.
Note: If you want to be really decadent, substitute shortening for the butter.
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