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Recipe: USDA School Cafeteria Oatmeal Cookies from 1988 (makes 50)

Desserts - Cookies, Brownies, Bars
USDA SCHOOL CAFETERIA OATMEAL COOKIES
Makes 50 Oatmeal Cookies on 2 full sheet pans (18x26x1-inch).

3 1/2 cups (14 1/2 oz) enriched all-purpose flour
2 tsp baking soda
1 tsp salt
3 1/2 cups (10 oz) rolled oats
1 cup (7 oz) sugar
1 1/4 cups (9 1/2 oz) brown sugar, packed
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg (optional)
1 1/4 cups (8 oz) shortening
3/4 cup plus 2 tbsp (7 oz) margarine or butter
3 fresh large eggs
1 tbsp vanilla
1 1/2 cups (9 1/2 oz) raisins, plumped* (optional)

1. Blend flour, baking soda, salt, rolled oats, sugar, brown sugar, cinnamon, cloves, and nutmeg (optional) in mixer for 2 minutes on low speed.

2. Add shortening, margarine or butter, eggs, and vanilla. Mix for 1 minute on medium speed.

3. Add raisins (optional) and blend for 30 seconds on low speed.

4. Portion with level No. 40 scoop (1 2/3 Tbsp) in rows of 5 across and 5 down onto each sheet pan (18x26x1-inch).
For 50 servings, use 2 pans.

5. Bake until lightly browned:
Conventional oven: 350 degrees F for 12-14 minutes
Convection oven: 300 degrees F for 6-8 minutes
DO NOT OVER BAKE.

6. Cool completely. Remove from sheet pans.

*To plump raisins, cover the fruit with very hot tap water. Soak 2-5 minutes. DO NOT OVER SOAK. Drain well before using.

Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".
MsgID: 041572
Shared by: Antilope
Board: Quantity Cooking at Recipelink.com
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