Yield: 13 Cups
|4½ cup||All-purpose flour|
|4½ cup||Quick-cooking rolled oats|
|4 cups||Firmly packed brown sugar|
|1 tablespoon||Baking powder|
|1 tablespoon||Baking soda|
In large bowl, stir together flour, rolled oats, sugar, baking powder, baking soda and salt. Transfer to airtight container; store in cool, dry place for up to 2 months.
Stir well before using.
1. Refrigerate the spoonfuls of dough on baking sheet for 15 minutes before baking to produce thick cookies.
2. Check cookies at the minimum baking time since baking times can only be approximate. It's no problem to bake a sheet of cookies for another minute or so.
3. Store in airtight container (tin, glass or plastic); cover with plastic wrap before closing with tight lids.
See Best: Oatmeal Cookies for usage recipe Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...
Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 22:04:09 UT