Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover
Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Butter
2 c Granulated sugar
2 c Brown sugar -- packed
4 Eggs
2 ts Vanilla extract
4 c Unbleached flour
5 c Rolled oats
1 ts Salt
2 ts Baking soda
2 ts Baking powder
3/4 c Nuts -- chopped
1 c Raisins -- up to 2 c *
* Chocolate chips can be added to this dough, either in addition to
or in place of the raisins.
Cut four 14x12" pieces of waxed paper or plastic wrap. Set aside.
In a large bowl, cream butter 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, 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 to 10"
roll. Wrap 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 F. Cut the dough into 1/4" thick slices. Arrange cut pieces on
lightly greased cookie sheets, placing about 1" 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.
Yield: 4 rolls of cookie dough, 30 cookies from each roll
