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
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
Yields
100 Servings