It was cut down from an industrial sized recipe my mom used in a very large school system.
2 cup sugar
2 cup powdered sugar
1 cup oil
1 pound butter, soft (if you insist on margyuckine--be sure it's 100% oil)
4 large eggs (be sure to equal one cup if you use different sized eggs)
Cream these ingredients together thoroughly and add:
2 tsp. vanilla
2 tsp. salt
Mix together:
2-1/4 pounds* (not cups!) flour
2 tsp. cream of tarter
2 tsp. soda
Add this mixture to the creamed ingredients.
Drop balls of dough on an ungreased cookie sheet. No need to flatten--cookies spread by themselves. Bake at 350° F until lightly browned on the edges. Using a standard ice-cream scoop will make perfectly uniform cookies about 6" in diameter! This recipe fills my Kitchen Aid mixer right to the top, so halving it may be necessary.
* Flour weight: use any scale, but be sure to weigh the flour. Weight will vary due to the humidity, time in storage etc. This volume could vary considerably when measured out in cups and it WILL make a difference in the final product.
FYI--you can check your scale with a known quantity, like a pound package of beans or rice.
Denise B.
(2/19/01)
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