Coconut Cereal Cookies

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
SALT 5/8 oz 1 tbsp
BAKING SODA 1/2 oz 1 tbsp
SHORTENING 2 lbs 1 qts 1/2 cup
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
SUGAR,BROWN,PACKED 1-1/4 lbs 3-3/4 cup
EGGS,WHOLE,FROZEN 1 lbs 1-7/8 cup
EXTRACT,VANILLA 1/2 oz 1 tbsp
COCONUT,PREPARED,SWEETENED FLAKES 1-1/8 lbs 1 qts 1-1/2 cup
CEREAL,OATMEAL,ROLLED 1 lbs 3 cup
CEREAL,CORN FLAKES,BULK 1 lbs 1 gal

Method

1 Sift flour, salt and soda together. Set aside for use in Step 3.
2 Cream shortening and sugars in mixer bowl at low speed 1 minute. Mix at medium speed 3 minutes or until light and fluffy.
3 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.
4 Add coconut and cereals to dough; mix at low speed only until ingredients are combined. Let dough stand about 30 minutes.
5 Divide dough into 10 pieces, about 1 pound 1 ounce each. Form into rolls; slice each roll into 20 pieces.
6 Place in rows, 4 by 6, on ungreased pans; flatten to 1/4-inch thickness.
7 Using a convection oven, bake at 325 F. for 8 to 10 minutes or until lightly browned on high fan, open vent.
8 Loosen cookies from pans while still warm.
Notes
1 In Step 4, other prepared cereals such as bran flakes, wheat flakes, puffed rice, puffed corn, or puffed wheat, or combination may be
used for corn flakes.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
241 cal 31 g 3 g 12 g 20 mg 177 mg 12 mg

Portion

2 Cookies

Yield

100