Bushel of Cookies Recipe

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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
TOTAL TIME: Prep: 35 min. + chilling Bake: 15 min./batch
MAKES:144 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 15 min./batch
MAKES: 144 servings


  • 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

Nutritional Facts

2 each: 276 calories, 11g fat (5g saturated fat), 36mg cholesterol, 247mg sodium, 42g carbohydrate (22g sugars, 2g fiber), 4g protein.


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

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