Instructions: 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 su=
gars until smooth. Beat in vanilla extract and eggs until light and fluffy=
=2E 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" - 10" roll.

W=
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain=
er 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.

Prehe=
at oven to 350 . Cut the dough into 1/4" thick slices. Arrange cut piec=
es on lightly greased cookie sheets, placing about 1" apart. Bake for abo=
ut 10-12 minutes, or until the centers are slightly set and the edges are l=
ightly browned. Remove from oven; cool for 2 minutes on the baking sheet b=
efore removing to wire racks to cool completely.

Makes about 3 dozen
cooki=
es.

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

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