2 large eggs

1 teaspoon vanilla extract

1 1/2 cup all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 1/2 cups old-fashioned oatmeal, uncooked

1 cup chopped nuts, pecans, walnuts or almonds

1 cup dark chocolate chips, 60 percent bittersweet

1 cup dried cranberries or chopped dried apricots or other dried fruit of your choice

1. Preheat oven to 350 F.

2. In a large bowl mix butter, sugars, eggs and vanilla. Beat at medium speed until well blended.

3. Sift together flour, baking soda and salt. Stir into butter mixture; stir in oatmeal. Mix in nuts, chocolate, dried fruit as desired.

4. Scoop the batter into approximately 1-inch balls and place on parchment lined cookie sheets, approximately 2 -inches apart. Flatten slightly with the back of a fork.

5. Bake 11 to 13 min. until lightly most in center and just beginning to brown on edges. Remove from oven, let cool for 1 minute then place on cooling racks to cool.

Advance preparation: Store in airtight containers for up to one week, or freeze for another time.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)