May Market Oatmeal Cookies

6 lbs flour

26 C or 2080 g oats

48 oz jar peanut butter

4 T baking soda

1 T salt

2 T cinnamon

6 T dark molasses
5 boxes butter

9 C brown sugar

6 C sugar

20 eggs
3/8 C vanilla
5 C M&Ms

6 C craisins

2 large bags chocolate chips
3 large bags white chocolate chips

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20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor

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450 g AP flour (original is 380)
2 t cinnamon
2 t baking soda
1 t salt
2 C butter, room temp
400 g dark brown sugar
200 g sugar
4 eggs
1 T dark molasses (original uses 1, but we need these to set!)
4 t vanilla extract
480 g or 6 C old fashioned whole rolled oats
2 C white chocolate chips

2 C craisins

Whisk together drys.

Beat butter.

Beat in sugars.

Beat in egg, molasses, and vanilla.

Mix in dry ingredients on low speed just until combined.
Fold in oats, white chocolate, and craisins.

Scoop 54 cookies.

Bake from frozen at 375 for 9 + 9.

If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.
Cool and package.

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2 C butter, room temp
400 g creamy peanut butter
300 g sugar
330 g brown sugar
4 eggs
2 t vanilla
716 g AP flour
2 t baking soda

300 g or 3 3/4 C oats
2 1/2 C M&Ms
2 C chocolate chips

Whisk together drys.

Beat butter.

Beat in peanut butter.

Beat in sugars.

Beat in eggs and vanilla.

Mix in dry ingredients on low speed just until combined.
Fold in oats, chocolate chips, and M&Ms.

Scoop 64 cookies.

These are a very LOW SPREAD cookie; no chilling time required.
Bake at 350 for 8 + 8.

If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.
Cool and package.