Homemade Slice and Bake Oatmeal Cookies

Yields:	144 servings
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	Preparation	15 minutes
	Cooking	10 minutes
	Ready In	25 minutes

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Ingredients

2	cups	butter	or margarine
2	cups	sugar	granulated
2	cups	brown sugar	packed
4	large	eggs
2	teaspoons	vanilla extract
4	cups	flour, unbleached all-purpose
5	cups	rolled oats
1	teaspoon	salt
2	teaspoons	baking soda
2	teaspoons	baking powder
3/4	cup	nuts	chopped
1	cup	raisins, seedless	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 sugars until smooth.

Beat in vanilla extract and eggs until light and fluffy.

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 x 10 roll.

Rap rolls in waxed paper.

Place the rolls in a rectangular freezer container 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.

Preheat oven to 350 F.

Cut the dough into 1/4 inch thick slices.

Arrange cut pieces on lightly greased cookie sheets, placing about 1 inch apart.

Bake for about 10-12 minutes, or until the centers are slightly set and the edges are lightly browned.

Remove from oven; cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.

Makes about 3 dozen cookies Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.