Oatmeal nut cookies
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | WATER |
| 8 | EGGS SHELL | |
| 2½ | pounds | CEREAL ROLLED OAT |
| 2 | pounds | FLOUR GEN PURPOSE 10LB |
| 1 | pounds | NUTS MIX SHELL #10 |
| 1½ | pounds | SUGAR; GRANULATED 10 LB |
| 2 | pounds | SUGAR; BROWN, 2 LB |
| 2 | pounds | SHORTENING; 3LB |
| 3 | tablespoons | BAKING POWDER |
| 2¼ | teaspoon | BAKING SODA |
| 2 | tablespoons | IMITATION VANILLA |
| 4 | teaspoons | SALT TABLE 5LB |
Directions
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR, SALT, BAKING SODA, AND BAKING POWDER; SET ASIDE FOR USE IN STEP 2.
2. PLACE EGGS, WATER, VANILLA, SHORTENING, AND SUGARS IN MIXER BOWL. BEAT AT LOW SPEED 1 TO 2 MINUTES OR UNTIL WELL BLENDED. ADD DRY INGREDIENTS; MIX AT LOW SPEED 2 TO 3 MINUTES OR UNTIL SMOOTH.
3. ADD ROLLED OATS AND UNSALTED NUTS; MIX ONLY UNTIL BLENDED.
4. DROP ABOUT 1 TBSP (1 OZ) DOUGH IN ROWS, 5 BY 7, ON LIGHTLY GREASED PANS.
5. BAKE 10 TO 12 MINUTES OR UNTIL LIGHTLY BROWNED.
6. LOOSEN COOKIES FROM PANS WHILE STILL WARM.
Recipe Number: H02306
SERVING SIZE: 2 EA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .