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Add a photoServings: 12
Ingredients
- 10 x Large eggs SHELL
- 1 lb CEREAL DRY ASSOR 70 PG
- 3 c. CEREAL ROLLED OAT
- 2 lb FLOUR GEN PURPOSE 10LB
- 1 lb COCONUT SWEETNED PRE
- 2 lb SUGAR, GRANULATED 10 LB
- 3 3/4 c. SUGAR, BROWN, 2 LB
- 2 lb SHORTENING, 3LB
- 1 Tbsp. BAKING SODA
- 1 Tbsp. IMITATION VANILLA
- 1 Tbsp. SALT TABLE 5LB
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
- 1. SIFT FLOUR, SALT, AND SODA TOGETHER. SET ASIDE FOR USE IN STEP 3.
- 2. CREAM BUTTER Or possibly MARGARINE, SHORTENING, AND SUGARS IN MIXER BOWL AT MEDIUM SPEED ABOUT 4 Min Or possibly Till LIGHT AND FLUFFY.
- 3. Add in Large eggs AND VANILLA TO CREAMED Mix. BEAT Till WELL BLENDED AND LIGHT. Add in DRY INGREDIENTS TO CREAMED Mix. MIX Till INGREDIENTS ARE COMBINED.
- 4. Add in COCONUT AND CEREALS TO DOUGH; MIX ONLY Till INGREDIENTS ARE COMBINED. LET DOUGH STAND ABOUT 30 Min.
- 5. DIVIDE DOUGH INTO 10 Pcs, ABOUT 1 LB EACH. FORM INTO ROLLS; SLICE EACH ROLL INTO 20 Pcs.
- 6. PLACE IN ROWS, 4 BY 6 ON UNGREASED PANS.
- 7. BAKE ABOUT 12 Min Or possibly Till LIGHTLY BROWNED.
- 8. LOOSEN COOKIES FROM PANS WHILE STILL Hot.
- NOTE: IN STEP 5, OTHER PREPARED CEREALS SUCH AS BRAN FLAKES, WHEAT FLAKES, PUFFED RICE, PUFFED CORN, Or possibly PUFFED WHEAT, Or possibly COMBINATION OF CEREALS MAY BE SUBSTITUTED FOR CORN FLAKES.
- SERVING SIZE: 2 COOKIES
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