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Bushel of Cookies Recipe

This recipe turns out what seems like a bushelful of cookies—that'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

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Bushel of Cookies Recipe

Prep: 35 min. + chilling Bake: 15 min./batch

Yield: 144 Servings

35 15 50

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 all-purpose flour
1/4 cup baking powder
1/4 cup baking soda
2 teaspoons salt
2 packages (11 ounces each) butterscotch chips

Directions

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.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15 minutes. Yield: 24 dozen.

Nutritional Facts 1 serving (2 each) equals 276 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 247 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Bushel of Cookies in Taste of Home February/March 1996, p54