Ingredients
2 cups white sugar
2 cups brown sugar
2 cups salted butter, softened
4 eggs
2 teaspoons vanilla
3 1/2 cups flour
5 cups oatmeal (not the instant type)
2 teaspoons baking soda
2 teaspoons baking powder
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Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
Milled whole oats — pancakes, muffins, cookies, porridge bread
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Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
Milled whole oats — pancakes, muffins, cookies, porridge bread
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Pre-heat over to 350 degrees. Cream sugars, butter and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking soda and baking powder together. Add dry ingredients to wet ingredients; combine until dry ingredients are moist. Stir in oatmeal. Add raisins, chocolate chips, nuts, if desired. They are great on their own. Drop by rounded teaspoonful on ungreased cookie sheets. Bake in a 350 degree oven for 10-12 minutes. DO NOT OVERBAKE! You definetly want them chewy.