Bushel of Cookies

Ingredients

• 2 pounds raisins, finely chopped
• 1 pound pecans, finely chopped
• 5 cups butter, softened
• 11 cups granulated sugar
• 12 eggs
• 1 cup maple syrup
• 1 quart (4 cups) milk
• 1/4 cup vanilla extract
• 12 cups quick-cooking oats
• 21 cups all-purpose flour
• 1/4 cup baking powder
• 1/4 cup baking soda
• 2 teaspoons salt
• 2 (12 ounce) packages butterscotch chips
  

Instructions

1. Cream butter and sugar.
2. Add eggs, a few at a time, mixing well after each.
3. Add syrup, milk and vanilla extract; mix well.
4. Stir in oats, raisins and pecans.
5. Combine flour, baking powder, baking soda and salt; stir into oat mixture.
6. Fold in chips.
7. Cover and chill for 2 hours.
8. Drop by rounded tablespoons 2 inches apart on greased baking sheets.
9. Bake at 350 degrees F for 15 minutes.

Makes 24 dozen.

DROPPED COOKIE RECIPES