Yield: 100 portions (8 pans)
Each Portion: 2 cookies
Temperature: 375 F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Shortening | 2 lb 8 oz | 5-1/2 cups |
| Eggs, whole, beaten | 1 lb | 1-7/8 cups (10 eggs) |
| Water | 1 qt | |
| Sugar, brown, packed | 4 lb | 8-1/2 cups |
| Milk, nonfat, dry | 3-1/2 oz | 3/4 cup |
| Flour, wheat, general purpose, sifted | 4 lb | 1 gal |
| Baking soda | 2/3 oz | 1-1/3 tbsp |
| Salt | 3/4 oz | 1-1/3 tbsp |
| Cocoa | 1 lb | 1 qt |
| Vanilla | 1/4 cup |
- Place ingredients in mixer bowl in order listed. Mix at low speed 1 to 2 minutes or until ingredients are thoroughly blended. Scrape down bowl once during mixing.
- Drop about 2 tbsp (1-1/8 oz) dough in rows, 4 by 6, on greased pans.
- Bake about 14 minutes or until done.
- Loosen cookies from pans while still warm.
NOTE:
- In Step 3, if convection oven is used, bake at 325°F., 12 minutes or until done on low fan, open vent.
VARIATION :
- CHOCOLATE DROP COOKIES (CHOCOLATE BROWNIE MIX): Omit Steps 1 through 3. Place 10 lb (2-No. 10 cn) chocolate Brownie Mix, contents of soda pouches, and 3 cups water in mixer bowl. Mix at medium speed 1 minute. Drop about 1 tbsp (1 oz) or 1-No. 30 scoop dough in rows, 4 by 6, on greased pans. Bake 10 to 12 minutes or until done. Follow Step 4.