| 1 | Heat oven to 375°F. |
| 2 | Beat together margarine and sugars until creamy. |
| 3 | Add egg and vanilla; beat well. |
| 4 | Add combined flour, baking soda, salt and spices; mix well. |
| 5 | Stir in oats; mix well. |
| 6 | Drop by rounded tablespoonfuls onto ungreased cookie sheet. |
| 7 | Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. |
| 8 | Cool 1 minute on cookie sheet; remove to wire rack. |
| 9 | Cool completely. |
| 10 | Store in tightly covered container. |
| 11 | About 4-?dozen |
| 12 | for bar cookies: press dough onto bottom of ungreased 13x9-inch baking pan. |
| 13 | Bake 25 to 30 minutes or until light golden brown. |
| 14 | Cool completely; cut into bars. |
| 15 | Store tightly covered. |
| 16 | About 4 dozen |
| 17 | variations: stir in l cup raisins or chopped nuts - stir in 1 cup semisweet chocolate, butterscotch or peanut butter flavored pieces; omit spices. |
| 18 | high altitude adjustments: add an additional l/4 cup all-purpose flour and bake as directed. |
| 19 | nutrition information 1 cookie calories 90, calories from fat 45, total fat 5g, saturated fat 1g, cholesterol 5mg, sodium 70mg, total carbohydrates 11g, dietary fiber 0g, protein 1g |
