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 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.