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Ovens Of Brittany Oatmeal-Raisin Cookies
printed in a UW Wisconsin student newspaper
1 3/4 lb. stick margarine
2 1/2 cups packed brown sugar
2 1/2 cups granulated sugar
5 eggs
16 cups rolled oats
5 cups all purpose flour
1 tbs. baking soda
2 - 2 1/2 cups cold water
1 tbs. vanilla
1 1/2 tbs. salt
4 cups raisins
In a large bowl, cream the margarine and sugars. Add 1 egg at a time, mixing after each addition, until they're well blended. Mix in the oats and flour.
Put the baking soda, water, vanilla and salt in a small bowl and stir until the soda is dissolved. Add to the oat mixture, mix well and add the raisins. Drop walnut-sized pieces of batter onto a parchment-lined cookie sheet; bake 10 minutes at 375 degrees.
Makes 6 dozen cookies
Ovens Of Brittany Oatmeal-Raisin Cookies
printed in a UW Wisconsin student newspaper
1 3/4 lb. stick margarine
2 1/2 cups packed brown sugar
2 1/2 cups granulated sugar
5 eggs
16 cups rolled oats
5 cups all purpose flour
1 tbs. baking soda
2 - 2 1/2 cups cold water
1 tbs. vanilla
1 1/2 tbs. salt
4 cups raisins
In a large bowl, cream the margarine and sugars. Add 1 egg at a time, mixing after each addition, until they're well blended. Mix in the oats and flour.
Put the baking soda, water, vanilla and salt in a small bowl and stir until the soda is dissolved. Add to the oat mixture, mix well and add the raisins. Drop walnut-sized pieces of batter onto a parchment-lined cookie sheet; bake 10 minutes at 375 degrees.
Makes 6 dozen cookies