Oatmeal Cookys

Cream ¾ of a cup of butter with 1 cupful of sugar

From 1911:

Cream ¾ of a cup of butter with 1 cupful of sugar, add 3 well-beaten eggs, ½ teaspoonful of salt, 1 teaspoonful of cinnamon, ¾ of a teaspoonful of baking powder sifted with 2 cupfuls of flour.
To the above add 2 cupfuls of uncooked oatmeal and 1 cupful of seeded raisins, or half raisins, half nuts, chopped rather coarsely.
Bake in a moderate oven.
The batter, or dough, will be very stiff when all the ingredients are in, and cannot be rolled like that for other cookys. Dip up a little in a spoon and, with well floured hands, pat and mold into shapes. These may be as large or as small as you like. Lay in a well-buttered pan, not too close together. If they run together in the pan when baked they may be cut into any size and shape, and if somewhat irregular in form they taste as good as if they were more shapely.