| 1 | Recipe by: _make-a-mix_ by eliason, harward & westover cut four 14" x 12" pieces of waxed paper or plastic wrap. |
| 2 | Set aside. |
| 3 | in a large bowl, cream butter or margarine with the granulated and brown su= gars until smooth. |
| 4 | 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. |
| 5 | Stir flour mixture into egg and butter mixture; blend well. |
| 6 | Stir= in raisins and nuts until distributed evenly. |
| 7 | divide the dough into 4 pieces. |
| 8 | Shape each piece into an 8" - 10" roll. |
| 9 | W= rap rolls in waxed paper. |
| 10 | 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. |
| 11 | Label with date and contents.= store in freezer. |
| 12 | Use within 6 months. |
| 13 | = |
| 14 | to prepare cookies: slightly thaw one roll of oatmeal cookie dough. |
| 15 | Prehe= at oven to 350=b0. |
| 16 | Cut the dough into ? thick slices. |
| 17 | Arrange cut piec= es on lightly greased cookie sheets, placing about 1" apart. |
| 18 | Bake for abo= ut 10-12 minutes, or until the centers are slightly set and the edges are l= ightly browned. |
| 19 | Remove from oven; cool for 2 minutes on the baking sheet b= efore removing to wire racks to cool completely. |
| 20 | Makes about 3 dozen cooki= es. |
| 21 | makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. |
