1/2 cup butter or margarine, softened

3/4 cup granulated white sugar

1/2 cup lightly packed brown sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups rolled oats  

1  cup all-purpose flour

1  teaspoon baking powder

1  teaspoon baking soda

pinch of salt

1/2 teaspoon each of cinnamon, nutmeg, & allspice

1/4 teaspoon ground cloves

"Anything" options:

any or many of the following, as long

as the total is 1 cup.

• miniature chocolate chips

• chopped walnuts

• chopped almonds

• raisins

• currants

• dried cranberries

• dried blueberries

• miniature m&ms

Preheat your oven to 350 F. 

Lightly spray two large cookie sheets with canola oil.

In a medium mixing bowl, cream together the butter and sugars until thoroughly combined.  Add the egg and vanilla extract, and cream again.  You can do this by hand or with an electric mixer.  Pour the oats over the wet mixture.  Without stirring, sift the flour, baking powder and baking soda directly over the oats.  Sprinkle the salt and the spices over the flour mixture.  With a wooden spoon, or on the lowest setting of your mixer, carefully begin to blend everything together.  When it is starting to come together, add the one cup of optional extras.  Finish combining the ingredients until the optional extras are all even distributed through the cookie dough.

Drop by spoonfuls onto the prepared cookie sheets, leaving room for each cookie to expand a little.  Dip your fingers in a little flour, and flatten the cookies slightly.  Bake at 350 F for 12-15 minutes, or until light golden.  Remove to racks to cool - they will be soft and flexible - downright bendy! - at first, but will firm up as they cool.