Publisher Photo
Publisher Photo
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
MAKES:
144 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min./batch
MAKES:
144 servings
TOTAL TIME:
Prep: 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.
Originally published as Bushel of Cookies in Taste of Home February/March 1996, p54

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBushel of Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review