Peanut butter cookies and oatmeal raisin cookies stored as rolls in the freezer for slice-and-bake preparedness. A simple recipe times four, take a look at the oatmeal raisin: 1/2 cup butter, 1/2 cup sugar, 1/2 cup packed brown sugar...whipped together.
Add 1 egg and 1/2 tsp vanilla. 1 cup flour, 1-1/4 cup oats, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt. 1/2 cup raisins. Roll into 8-10 inch log, cut 1/4-inch slices, bake 10-12 min at 375 degrees on lightly greased baking sheets.
Quadruple everything into: 2 cups each of butter, sugar, packed brown sugar. 4 eggs, 2 tsp vanilla. 4 cups flour, 5 cups oats, 2 tsp each baking soda and powder, 1 tsp salt. 1-2 cups raisins.
For the peanut butter: 1/2 cup shortening, peanut butter, sugar, packed brown sugar.
1 egg and 1/2 tsp vanilla. 1-1/4 cups flour and 1 tsp baking soda. Roll into 8-10 inch log, cut 1-inch slices and then quarter and roll into balls. Bake on ungreased baking sheets at 350 degrees for 8-10 minutes.
Quadrupled into: 2 cups each of shortening, peanut butter, sugar, packed brown sugar.
4 eggs and 2 tsp vanilla. 5 cups flour and 4 tsp baking soda.
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