Source: U.S. Department of Defence
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Oatmeal Nut Cookies
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 007 02
OATMEAL NUT COOKIES
Yield 100
Portion 2 Cookies
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
296 cal
37 g
7g
14 g
16 mg
169 mg
47 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
SALT
7/8 oz
1 tbsp
BAKING SODA
3/8 oz
3/8 tsp
BAKING POWDER
1-1/3 oz
2-2/3 tbsp
EGGS,WHOLE,FROZEN
12-7/8 oz
1-1/2 cup
WATER
4-1/8 oz
1/2 cup
EXTRACT,VANILLA
7/8 oz
2 tbsp
SHORTENING
2 lbs
1 qts 1/2 cup
SUGAR,GRANULATED
1-1/2 lbs
3-1/2 cup
SUGAR,BROWN,PACKED
1-1/3 lbs
1 qts 1/4 cup
CEREAL,OATMEAL,ROLLED
5-1/8 lbs
3 qts 3 cup
NUTS,UNSALTED,CHOPPED,COARSELY
1 lbs
3-1/8 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
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 for 1 to 2 minutes or until well blended. Add
dry ingredients; mix at low speed for 2 to 3 minutes or until smooth.
3 Add rolled oats and unsalted nuts; mix about 1 minute.
4 Lightly spray each pan with non-stick cooking spray. Drop about 1 tablespoon dough in rows of 5 by 7, on lightly sprayed pans.
5 Using a convection oven, bake at 325 F. for 13 to 15 minutes or until lightly browned on high fan, open vent.
6 Loosen cookies from pans while still warm.
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https://theodora.com/recipies/cookies/oatmeal_nut_cookies.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 2 Cookies |
| Calories: | 296 cal |
| Carbohydrates: | 37 g |
| Protein: | 7g |
| Fat: | 14 g |
| Cholesterol: | 16 mg |
| Sodium: | 169 mg |
| Calcium: | 47 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 2-1/4 lbs | 2 qts | |
| SALT | 7/8 oz | 1 tbsp | |
| BAKING SODA | 3/8 oz | 3/8 tsp | |
| BAKING POWDER | 1-1/3 oz | 2-2/3 tbsp | |
| EGGS,WHOLE,FROZEN | 12-7/8 oz | 1-1/2 cup | |
| WATER | 4-1/8 oz | 1/2 cup | |
| EXTRACT,VANILLA | 7/8 oz | 2 tbsp | |
| SHORTENING | 2 lbs | 1 qts 1/2 cup | |
| SUGAR,GRANULATED | 1-1/2 lbs | 3-1/2 cup | |
| SUGAR,BROWN,PACKED | 1-1/3 lbs | 1 qts 1/4 cup | |
| CEREAL,OATMEAL,ROLLED | 5-1/8 lbs | 3 qts 3 cup | |
| NUTS,UNSALTED,CHOPPED,COARSELY | 1 lbs | 3-1/8 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
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 for 1 to 2 minutes or until well blended. Add dry ingredients; mix at low speed for 2 to 3 minutes or until smooth. 3 Add rolled oats and unsalted nuts; mix about 1 minute. 4 Lightly spray each pan with non-stick cooking spray. Drop about 1 tablespoon dough in rows of 5 by 7, on lightly sprayed pans. 5 Using a convection oven, bake at 325 F. for 13 to 15 minutes or until lightly browned on high fan, open vent. 6 Loosen cookies from pans while still warm. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence