4-in-one Cookie

Ever had a cookie with everything in it?Oats, chocolate chips, fruit and nuts baked into tiny morsels of heavenly bitesize pieces. I usually whip up 2 recipes worth of cookie dough and store portions I don't use in the freezer. They last me about a week or 2...sometimes even longer(when the recipe doesn't turn out too well) LOL. The cookie dough "stash" I made from this recipe was wiped clean in less than 2 days! We were almost addicted to them...I remember baking SO many trayfuls throughout the day. We just couldn't get enough! At breakfast..at tea..@ dinner...and for exam-period "munchies" *guilty grin* ;)
I fed my "Korean-feast guests" these piping-hot freshly baked cookies on my "tatami-cookie-cooling mat" for dessert that night. Soon after a couple of satisfying nods, *MmMMm*'s and "Can-I-have-another-one?"s; they were gone... I highly recommend this cookie recipe to all cookie lovers out there. Feel free to play with the sugar proportions and condiments used if you like being adventurous.

3/4 cup sugar
1/4 cup brown sugar
1/2 cup softened butter
1/2 tsp vanilla
1 egg
3/4 cup plain flour
1/2 tsp baking pwd
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 cup rolled (instant) oats
1/2 cup raisins roughly diced
1/4 cup dark chocolate chips
1/2 cup chopped nuts (I used walnuts) Use pecans/macadamias if you like.

Beat butter and sugars till creamy and fluffy. Add in vanilla and egg. Fold in all other ingredients and mix well with a wooden spoon to combine. Drop rounded teaspoons-ful of cookie dough onto cookie sheets/parchment paper 1-2 inches apart and bake in preheated 180 degree oven for 7-8 minutes or until cookie is golden and crisp around the corners. Remove from oven and allow to cool on a cookie rack. Best eaten warm...when the chocolate chips are still melted, and the cookie dough is soft in the centers....MmMmmmm *sigh* the smell of those cookies still haunt me till today!~