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Bushel of Cookies

Bushel of Cookies
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
144 ServingsPrep: 35 min. + chilling Bake: 15 min./batch

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.
© Taste of Home 2013

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Bushel of Cookies (continued)

Nutrition 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.
© Taste of Home 2013