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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 144 |
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This recipe turns out what seems like a bushelful of cookiesthat's probably how it got its name. But watch out! They disappear fast in a crowd. The flavor of the raisins and pecans comes through in every bite, and the butterscotch chips add a deliciously distinctive taste.Martha Schwartz, Jackson, Ohio Ingredients:
2 pounds raisins |
1 pound pecans |
5 cups butter, softened |
11 cups sugar |
12 eggs |
1 cup maple syrup |
1 quart milk |
1/4 cup vanilla extract |
12 cups quick-cooking oats |
21 cups king arthur unbleached all-purpose flour |
1/4 cup baking powder |
1/4 cup baking soda |
2 teaspoons salt |
2 packages (11 ounces each) butterscotch chips |
Directions:
1. Grind or finely chop raisins and pecans; set aside. In a bowl, 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.
2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15 minutes. Yield: 24 dozen.
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