Yield: 36 cookies. 2 cups butter, softened 2 cups white sugar 1 cup light brown sugar 2 tsp. vanilla 2 large eggs 3 cups all-purpose flour 2 tsp. baking soda 2 tsp. cinnamon 3 cups rolled oats 2 cups California raisins 2 cups chopped walnuts or pecans Preheat oven to 350F. Grease cookie sheets or line with parchment paper. In a large bowl, cream together butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well with each addition. Combine ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.