Ingredients:
1 quart plus 2 cups butter
2-1/2 cups granulated sugar
1 quart plus 3 cups brown sugar, packed
10 large eggs, lightly beaten
2 tablespoons plus 2 teaspoons vanilla
2 quarts plus 1-1/4 cup all-purpose flour
2 tablesdpoons plus 1 teaspoon cinnamon
1 tablespoons plus 2 teaspoons baking soda
2-1/ teaspoon salt
1 gallon plus 1 cup Quaker Oats (quick or old fashioned)
3-3/4 cups chopped walnuts
2 cups chocolate chips or raisins
Cream butter and sugars on medium speed. Add eggs, blend well. Add vanilla, blend well.
Combine dry ingredients and add to creamed mixture. Mix on low speed until combined.
Using a # 30 sccoop, place dough on lightly greased 18 x 26 inch sheet pan 2-inches apart.
Bake at 375 degrees for 12 to 14 minutes. Yields: 11 dozen cookies.
Note:
You can use a tablespoon or teaspoon to measure the size of cookies you want.
1 quart plus 2 cups butter
2-1/2 cups granulated sugar
1 quart plus 3 cups brown sugar, packed
10 large eggs, lightly beaten
2 tablespoons plus 2 teaspoons vanilla
2 quarts plus 1-1/4 cup all-purpose flour
2 tablesdpoons plus 1 teaspoon cinnamon
1 tablespoons plus 2 teaspoons baking soda
2-1/ teaspoon salt
1 gallon plus 1 cup Quaker Oats (quick or old fashioned)
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3-3/4 cups chopped walnuts
2 cups chocolate chips or raisins
Cream butter and sugars on medium speed. Add eggs, blend well. Add vanilla, blend well.
Combine dry ingredients and add to creamed mixture. Mix on low speed until combined.
Using a # 30 sccoop, place dough on lightly greased 18 x 26 inch sheet pan 2-inches apart.
Bake at 375 degrees for 12 to 14 minutes. Yields: 11 dozen cookies.
Note:
You can use a tablespoon or teaspoon to measure the size of cookies you want.