Yield: 100 Portions (6 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 | 3/4 oz | 1-1/3 tbsp |
| Baking soda | 2-1/4 tsp | |
| Baking powder | 1-1/4 oz | 2-2/3 tbsp |
| Eggs, whole | 12 oz | 1-1/2 cups (8 eggs) |
| Water | 1/2 cup | |
| Vanilla | 2 tbsp | |
| Shortening | 2 lb | 4-1/2 cups |
| Sugar, granulated | 1 lb 8 oz | 3-1/2 cups |
| Sugar, brown, packed | 2 lb | 4-1/4 cups |
| Cereal, rolled oats | 2 lb 8 oz | 3-3/4 qt |
| Raisins | 1 lb 15 oz | 1-1/2 qt |
- Sift together flour, salt, baking soda, and baking powder; set aside for use in Step 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.
- Add rolled oats and raisins; mix about 1 minute.
- Drop about 1 tbsp (1 oz) dough in rows, 5 by 7, on lightly greased pans.
- Bake 16 to 18 minutes or until lightly browned.
- Loosen cookies from pans while still warm.
NOTE:
- In Step 5, if convection oven is used, bake at 325°F. 13 to 15 minutes or until lightly browned on high fan, open vent.
VARIATIONS:
- OATMEAL CHOCOLATE CHIP COOKIES: Follow Steps 1 and 2. In Step 3, omit raisins; add 2 lb 4 oz (3-12 oz pg) chocolate, cooking, semisweet chips or chocolate flavored baking chips. Follow Steps 4 through 6.
- OATMEAL NUT COOKIES: Follow Steps 1 and 2. In Step 3, omit raisins; add 1 lb (1 qt) chopped, unsalted nuts. Follow Steps 4 through 6.