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
Total TimePrep: 35 min. + chilling Bake: 15 min./batch
- 2 pounds raisins
- 1 pound pecans
- 5 cups butter, softened
- 11 cups sugar
- 12 Nellie’s Free Range 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
- 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.
Nutrition Facts2 each: 276 calories, 11g fat (5g saturated fat), 36mg cholesterol, 247mg sodium, 42g carbohydrate (22g sugars, 2g fiber), 4g protein.
Originally published as Bushel of Cookies in Taste of Home February/March 1996
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