Preparation / Directions:
Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.
In a large bowl, cream butter or margarine with the granulated and brown sugars until smooth. Beat in vanilla extract and eggs until light and fluffy. In a medium bowl, combine flour, oats, salt and baking soda and baking powder. Stir flour mixture into egg and butter mixture; blend well. Stir in raisins and nuts until distributed evenly.
Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil. Label with date and contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of oatmeal cookie dough. Preheat oven to 350ø. Cut the dough into 1/4" thick slices. Arrange cut pieces on lightly greased cookie sheets, placing about 1" apart. Bake for about 10-12 minutes, or until the centers are slightly set and the edges are lightly browned. Remove from oven; cool for 2 minutes on the baking sheet before removing to wire racks to cool completely. Makes about 3 dozen cookies.
Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.