Bushel of Cookies
A massive batch cookie recipe loaded with oats, raisins, pecans, butterscotch chips, and maple syrup. Makes dozens and dozens of chewy, buttery cookies for bake sales, holidays, and gifting.
YIELD
1 batchPREP
20 minCOOK
15 minREADY
2 hrsThe name says it all. This recipe makes a bushel.
We’re talking 5 cups of butter, 12 eggs, 21 cups of flour, and enough sugar to fill a bucket. This is the kind of recipe you pull out when you need cookies for an entire school bake sale, a holiday cookie exchange, or a weekend of freezer stocking.
Every cookie is packed with oats, chopped raisins, pecans, and butterscotch chips, all held together with a batter enriched with maple syrup and vanilla.
Chill the dough for two hours before scooping, then bake in batches until your kitchen smells like a bakery.
Kitchen Tips
- This is a commercial-scale recipe. Make sure you have a very large bowl or mix in batches. A stand mixer will earn its keep here.
- Chop the raisins fine so they distribute evenly. Big raisin chunks clump together and leave some cookies raisin-heavy and others bare.
- Chill the dough for the full two hours. It’s too soft to scoop and hold its shape without it.
- Baked cookies freeze beautifully. Layer them between parchment in airtight containers and they’ll keep for months.
- Add the eggs a few at a time, beating well after each addition, to keep the batter emulsified and smooth.
Ingredients
Directions
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 inch apart on greased baking sheets.
Bake at 350 cup for 15 minutes.
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