4 cups of butter softened
4 cups of white sugar
2 cups of light brown sugar
4 tsp. vanilla extract
6 cups all-purpose flour
4 tsp baking soda
4 tsp. cinnamon
4 tsp salt
6 cups of quick cooking oats
3 cups finely chopped walnuts
Creamed together softened butter, white sugar, and brown sugar. Then add eggs and vanilla.
Then add baking soda, cinnamon, and salt.
Last, add your flour mixed it completely then, add your oats and walnuts.
Oven should be set on 325 degrees.
Use a # 30 ice cream scoop place on cookie sheet, then place in freezer for 10 minutes until frozen enough to put into a box.
Black trash bags are better it keeps it fresher. Note: if you’re cooking the same day place on a large cookie sheet 4×6 and cook for 10 minutes or until lightly brown.
Recipe by: Bridget Cox, Culinary Director, Ellery Arbor Memory Care