From the Quaker Oatmeal Can
225g (1 cup (2 sticks)) butter, softened
Heat oven to 170C (350F).
In large bowl beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes for a chewy cookie or 11 to 12 minutes for a crisp cookie. Cool 1 minute on cookie sheet, remove to wire rack. Cool completely.