½ teaspoon cinnamon
¼ teaspoon nutmeg
Cream butter. Gradually add sugar. Continue creaming until mixture is light and fluffy. Add egg and vanilla. Mix well. Sift together flour, soda and salt and gradually add to mixture. Beat well after each addition. Divide dough into 6 equal portions. To one portion add chocolate; coconut to another; raisins to another; pecans to another; cinnamon and nutmeg to another and leave the last portion plain. Shape each portion into a roll 1¾ inches in diameter. Wrap in waxed paper. Chill in refrigerator. Cut into ⅛ inch slices. Bake on cookie sheet in 375° oven 10-12 minutes. Yield: 5 dozen cookies.
OATMEAL REFRIGERATOR COOKIES
1 cup flour
2 teaspoons baking power
½ teaspoon salt
3 cups rolled oats
1 cup brown sugar