Every year before my grandkids come over to my place, I usually bake a large batch of these cookies, and everyone loves them. I do however add some chocolate chips to the batter, and they are some great addition.
YIELD
144 servingsPREP
15 minCOOK
10 minREADY
25 minIngredients
Directions
Cut four 14 x 12 pieces of waxed paper or plastic wrap.
Set aside.
In a large bowl, cream butter or margarine with the granulated and brown sugars until smooth.
Beat in vanilla extract and eggs until light and fluffy.
In a medium bowl, combine flour, oats, salt and baking soda and baking powder.
Stir flour mixture into egg and butter mixture; blend well.
Stir in raisins and nuts until distributed evenly.
Divide the dough into 4 pieces.
Shape each piece into an 8 x 10 roll.
Rap rolls in waxed paper.
Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil.
Label with date and contents.
Store in freezer.
Use within 6 months.
To prepare cookies, slightly thaw one roll of oatmeal cookie dough.
Preheat oven to 350℉ (180℃).
Cut the dough into ¼ inch thick slices.
Arrange cut pieces on lightly greased cookie sheets, placing about 1 inch apart.
Bake for about 10 to 12 minutes, or until the centers are slightly set and the edges are lightly browned.
Remove from oven; cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.
Makes about 3 dozen cookies Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.
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