| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 1/2 |
c |
WATER |
| 8 |
|
EGGS SHELL |
| 2 1/2 |
lb |
CEREAL ROLLED OAT |
| 2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 1/4 |
lb |
CHOCOLATE CHIPS; 12 OZ |
| 1 1/2 |
lb |
SUGAR; GRANULATED 10 LB |
| 2 |
lb |
SUGAR; BROWN, 2 LB |
| 2 |
lb |
SHORTENING; 3LB |
| 8 |
ts |
BAKING POWDER |
| 2 1/4 |
ts |
BAKING SODA |
| 2 |
tb |
IMITATION VANILLA |
| 4 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-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 CHOCOLATE CHIPS; 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 LIGHTED BROWNED.
6. LOOSEN COOKIES FROMPANS WHILE STILL WARM.
Recipe Number: H02302
SERVING SIZE: 2 EA
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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