20 ounces margarine
8 ounces brown sugar
8 ounces granulated sugar
4 ounces eggs (about 2 total)
2 teaspoons vanilla
12 ounces all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 pound uncooked rolled oats
12 ounces raisins, softened
Yield: 8 dozen
1. Cream margarine and sugars on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla to creamed mixture. Continue to cream until well mixed.
3. Combine dry ingredients. Add to creamed mixture.
4. Add oats. Mix on low speed until blended.
5. Add raisins. Mix only to blend.
6. Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets. Flatten slightly.
7. Bake at 375°F for 8-9 minutes for a chewy cookie, 10-11 minutes for a crisp cookie.
Notes: For variety, add 8 oz chopped nuts, chocolate chips, or coconut.
2 tsp cinnamon may be added.
8 ounces brown sugar
8 ounces granulated sugar
4 ounces eggs (about 2 total)
2 teaspoons vanilla
12 ounces all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 pound uncooked rolled oats
12 ounces raisins, softened
Yield: 8 dozen
1. Cream margarine and sugars on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla to creamed mixture. Continue to cream until well mixed.
3. Combine dry ingredients. Add to creamed mixture.
4. Add oats. Mix on low speed until blended.
5. Add raisins. Mix only to blend.
6. Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets. Flatten slightly.
7. Bake at 375°F for 8-9 minutes for a chewy cookie, 10-11 minutes for a crisp cookie.
Notes: For variety, add 8 oz chopped nuts, chocolate chips, or coconut.
2 tsp cinnamon may be added.
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