— —–WALDINE VAN GEFFEN VGHC42A—————- 2 lb Raisins — chop fine
1 lb Pecans — chop fine
5 c Butter — soft
11 c Sugar
12 Eggs
1 c Maple syrup
1 qt Milk
1/4 c Vanilla extract
12 c Quick-cooking oats
21 c All-purpose flour
1/4 c Baking powder
1/4 c Baking soda
2 ts Salt
2 pk Butterscotch chips — 12oz ea
Cream butter and sugar. Add eggs, a few at a time, mixing well after each. Add syrup, milk and vanilla; mix well. Stir in oats, raisins and pecans. Combine flour, baking powder, baking soda and salt; stir into oat mixture. Fold in chips. Cover and chill for 2 hours. Drop by round tablespoons 2″ apart on greased baking sheets. Bake at 350~ for 15 minutes. Source: Taste of Home.