2 c Butter or margarine
2 c Granulated sugar
2 c Packed brown sugar
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 Chopped nuts
1 c Raisins — or up to 2 c
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 int
Divide the dough into 4 pieces. Shape each piece into an 8″ – 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
To prepare cookies: Slightly thaw one roll of oatmeal cookie dough.
Preheat oven to 350?. Cut the dough into 1/4″ thick slices. Arrange cut
pieces on lightly greased cookie sheets, placing about 1″ apart. Bake for
about 10-12 minutes, or until the c
Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.
Yields
4 Servings
