Oatmeal Raisin Cookies
Category:
Cookies, drop |
Equipment:
Pot, colander, mixer, sifter, sheet pan, parchment paper, #16 scoop |
No. Servings:
24 |
Serving Size:
2 oz. (60 g) cookie |
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Yield:
3 lb. (1.3 kg) |
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| 6 oz. | raisins |
| 6 oz. | butter or shortening |
| 12 oz. | light brown sugar |
| 1/2 tsp. | salt |
| 4 oz. | * eggs |
| 1 tsp. | vanilla extract |
| 2 oz. | * milk |
| 10 oz. | all-purpose or pastry flour |
| 2 tsp. | baking powder |
| 1 tsp. | baking soda |
| 8 oz. | instant oatmeal |
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1 | Plump raisins by covering them with boiling water for 10 min. Drain well and reserve. | 2 | Cream the shortening, brown sugar, and salt until smooth. | 3 | Incorporate the eggs, vanilla, and milk. | 4 | Sift the flour, baking powder, and baking soda, and add to the other ingredients. | 5 | Add the oatmeal and raisins, and mix until all ingredients are evenly distributed. | 6 | Use a #16 scoop to portion onto a sheet pan lined with parchment. | 7 | Bake at 375°F (190°C) for approximately 15 minutes. |
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| Nutrition Information | | Calories | 213 | | Fat (g) | 6 | | Protein (g) | 3 | | Carbohydrate (g) | 35 | | Cholesterol (mg) | 33 | | Sodium (mg) | 148 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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