This is from the cookbook "Deep Creek Creations: Recipes Past & Present, Ibapah, UT, 2000". Gold star goes to anyone who knows where this is (without googling it ;)
2 C brown sugar
1 1/2 C butter, margarine or butter flavored crisco
4 C oatmeal
3 C flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 C nuts, raisins, toffee chips or peanut butter chips (optional)
Cream sugar and butter; add eggs. Beat; mix in dry ingredients. Drop on a cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Makes 3 dozen large cookies or 6 dozen small cookies.
For my cookies I like using a cookie scoop or melon baller. This will make a really nice uniform cookie that's on the smaller side. I've also started using my ice cream scoop for bigger cookies. If you don't have one that will push the dough out on it's own, you can just use a spoon to pull it out of the scoop. I like using the scoop though because it makes it more uniform that just eyeballing it with a spoon.