Oatmeal nut cookies

Yield: 100 Servings

Measure 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

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, .

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