Yield: 100 Portions (8 pans)
Each Portion: 2 cookies
Temperature: 375° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Flour, wheat, general purpose, sifted | 2 lb | 2 qt |
| Salt | 2/3 oz | 1 tbsp |
| Baking soda | 1 tbsp | |
| Shortening | 2 lb | 4-1/2 cups |
| Sugar, granulated | 2 lb | 4-1/2 cups |
| Sugar, brown, packed | 1 lb 12 oz | 3-3/4 cups |
| Eggs, whole | 1 lb | 1-7/8 cups (10 eggs) |
| Vanilla | 1 tbsp | |
| Coconut, prepared, sweetened, flaked | 1 lb | 5-1/2 cups |
| Cereal, rolled oats | 9 oz | 3 cups |
| Cereal, corn flakes | 1 lb | 1 gal |
- Sift flour, salt and soda together. Set aside for use in Step 3.
- Cream shortening and sugars in mixer bowl at low speed 1 minute. Mix at medium speed 3 minutes or until light and fluffy.
- Add eggs and vanilla to creamed mixture. Beat at low speed 1 minute or until well blended. At low speed, add dry ingredients. Scrape bowl; mix at low speed 1 minute or until combined.
- Add coconut and cereals to dough; mix at low speed only until ingredients are combined. Let dough stand about 30 minutes.
- Divide dough into 10 pieces, about 1 lb 1 oz each. Form into rolls; slice each roll into 20 pieces.
- Place in rows, 4 by 6, on ungreased pans; flatten to 1/4 inch.
- Bake about 12 to 14 minutes or until lightly browned.
- Loosen cookies from pans while still warm.
NOTE:
- In Step 4, other prepared cereals such as bran flakes, wheat flakes, puffed rice, puffed corn, or puffed wheat, or combination of cereals may be used for corn flakes.
- In Step 7, if convection oven is used, bake at 325°F., 8 to 10 minutes or until lightly browned on high fan, open vent.