| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Homemade co, Cookies |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to EAT-L Digest - 19 Jun 96
Date: Thu, 20 Jun 1996 17:41:37 -0600
From: Ilene Warfield <ilenewar@STARNETINC.COM>
Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover
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