|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|
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.
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.
|241 cal||31 g||3 g||12 g||20 mg||177 mg||12 mg|