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Homemade Slice & Bake Oatmeal Cookies

Author/Submitted by: _Make-A-Mix_ by Eliason, Harward & Westover
Servings: 4
Categories: Cookies / Desserts

Ingredients:
2  cups  butter or margarine
2  cups  granulated sugar
2  cups  packed brown sugar
4    eggs
2  teaspoons  vanilla extract
4  cups  unbleached flour
5  cups  rolled oats
1  teaspoon  salt
2  teaspoons  baking soda
2  teaspoons  baking powder
3/4  cup  chopped nuts
1  cup  raisins, or up to 2 cups

Directions:
Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside. In a large bowl, cream butter or margarine with the granulated and brown su= gars until smooth. Beat in vanilla extract and eggs until light and fluffy= =2E In a medium bowl, combine flour, oats, salt and baking soda and baking= powder. Stir flour mixture into egg and butter mixture; blend well. Stir= in raisins and nuts until distributed evenly. Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. W= rap rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of oatmeal cookie dough. Prehe= at oven to 350=B0. Cut the dough into 1/4" thick slices. Arrange cut piec= es on lightly greased cookie sheets, placing about 1" apart. Bake for abo= ut 10-12 minutes, or until the centers are slightly set and the edges are l= ightly browned. Remove from oven; cool for 2 minutes on the baking sheet b= efore removing to wire racks to cool completely. Makes about 3 dozen cooki= es. Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

Chocolate chips can be added to this dough, either in addition to o= r in place of the raisins.


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