Big Batch Oatmeal Cookies

Way back in mid-December, I made up care packages for my two favorite seminarians at the Josephinum up the road from us. One is my son's best friend from high school, who is in his second year of college, and the other is the deacon at our church, who is in his last year of theology school. They are both the most wonderful young men and I wanted to deliver a package for their finals week. I was running short on time, so I ended up only making one batch of cookies and filling the package with store-bought goodies like Fiddle Faddle, Goldfish cracker, mini candy bars and apples.

Both men were so appreciative and I was so happy to please them. The cookies were my standard oatmeal cookie, with dried cherry bits and chocolate chips. They were yummy. This recipe, as the name implies, makes a huge batch. I can barely mix it in my Kitchen Aid. I often split it up and put different add-ins in each part, or leave some plain. Or sometimes I just halve the recipe -- my kids don't eat homemade cookies two days after they are baked. Yes, they are brats.

I don't know how many cookies this makes, and it depends on how big you make them, but if I had to guess I'd say 7 dozen.

Big Batch Oatmeal Cookies

2 c. shortening
2 c. brown sugar
2 c. white sugar
4 eggs
2 t. baking soda
1 t. vanilla
2 t. salt
1 t. cinnamon
2 ½ c. flour
6 c. oats

Preheat oven to 350 degrees.
Cream shortening with sugars. Add eggs, one at a time. Mix well. Add remaining ingredients. Add chocolate chips, raisins, coconut or nuts to taste, if desired.
Bake at 350 degrees for 10 to 14 minutes.

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