Cream butter and sugars until fluffy with electric mixer. Beat in egg, vanilla and salt. By hand, stir in flour, a quarter cup at a time. Stir in oats. (Add nuts and/or raisins now.) Crop by rounded teaspoons about 5 cm apart. They will spread. But if you want them thinner still, flatten each one with a glass bottom that's been coated in granulated sugar. Bake at 350. About dozen minutes (not too dry!) but browned. Cool on wire rack. If raisins are dry, they will draw moisture from batter as they bake. So use real fresh or plumb them with a little boiling water; drain. ----