| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 2 |
tb |
WATER; WARM |
| 10 |
|
EGGS SHELL |
| 3 1/4 |
qt |
FLOUR GEN PURPOSE 10LB |
| 2 1/4 |
lb |
CHOCOLATE CHIPS; 12 OZ |
| 3 1/2 |
c |
SUGAR; GRANULATED 10 LB |
| 3 1/2 |
c |
SUGAR; BROWN, 2 LB |
| 2 |
lb |
SHORTENING; 3LB |
| 5 |
ts |
BAKING SODA |
| 1 |
tb |
IMITATION VANILLA |
| 5 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN
1. SIFT TOGETHER FLOUR, BAKING SODA, AND SALT. SET ASIDE FOR USE
IN STEP 4.
2. CREAM BUTTER OR MARGARINE, SHORTENING, AND VANILLA IN MIXER BOWL AT
MEDIUM SPEED. GRADUALLY ADD SUGARS; MIX AT MEDIUM SPEED 3 MINUTES OR
UNTIL LIGHT AND FLUFFY. SCRAPE DOWN BOWL.
3. COMBINE EGGS AND WATER; ADD GRADUALLY TO CREAMED MIXTURE, BLEND
THOROUGHLY.
4. ADD DRY INGREDIENTS; MIX ONLY UNTIL INGREDIENTS ARE COMBINED, ABOUT 1
MINUTE.
5. ADD CHOCOLATE CHIPS; MIX UNTIL EVENLY DISTRIBUTED.
6. DROP BY TABLESPOONS IN ROWS, 4 BY 6, ON UNGREASED PANS.
7. BAKE 12 TO 15 MINUTES RO UNTIL DONE.
8. LOOSEN COOKIES FROM PANS WHILE STILL WARM.
NOTE:1.IN STEP 5, 2 LB 4 OZ CHOCOLATE FLAVORED BAKING CHIPS MAY BE USED
FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.
2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 10 TO 12
MINUTES ON HIGH FAN, OPEN VENT.
Recipe Number: H02000
SERVING SIZE: 2 COOKIES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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