| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Tasteofhome | 24 | servings | |
INGREDIENTS
| 2 | lb | Raisins; chop fine |
| 1 | lb | Pecans; chop fine |
| 5 | c | Butter; soft |
| 11 | c | Sugar |
| 12 | Eggs | |
| 1 | c | Maple syrup |
| 1 | qt | Milk |
| 1/4 | c | Vanilla extract |
| 12 | c | Quick-cooking oats |
| 21 | c | All-purpose flour |
| 1/4 | c | Baking powder |
| 1/4 | c | Baking soda |
| 2 | ts | Salt |
| 2 | pk | Butterscotch chips; 12oz ea |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A 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" apart on greased baking sheets. Bake at 350~ for 15 minutes. Source: Taste of Home. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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