Bushel of Cookies

by Kathleen Morrison

Servings: 24 dozen

INGREDIENTS

2 lb. raisins, finely chopped
1 lb. pecans, finely chopped
5 cups butter, softened
11 cups sugar
12 eggs
1 cup maple syrup
1 qt. milk
1/4 cup vanilla extract
12 cups quick-cooking oats
21 cups all-purpose flour
1/4 cup baking powder
1/4 cup baking soda
2 tsp. salt
2 pkg. (12 oz. each) butterscotch chips

INSTRUCTIONS

Cream butter and sugar. Add eggs, a few at a time, mixing well after each. Add syrup, milk and vanilla; mix well. Stir in oats, raisins and pecans. Combine flour, baking powder, baking soda and salt; stir into oat mixture. Fold in chips. Cover and chill for 2 hours. Drop by round tablespoons 2-inches apart on greased baking sheets. Bake at 350°F for 15 minutes.

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Tagged: cookies, desserts, oatmealcookies add tags

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