USDA School Cafeteria Oatmeal Cookies from 1988

USDA School Cafeteria Oatmeal Cookies from 1988

Makes 50 Oatmeal Cookies on 2 full sheet pans (18" x 26" x 1").

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 (18" x 26" x 1"). For 50 servings, use 2
    pans.

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

  6. Cool completely. Remove from sheet pans.

Comments:
†To plump raisins, cover the fruit with very hot tap water. Soak 2-
5 minutes. DO NOT OVERSOAK. Drain well before using.

Source: USDA Recipes for Schools, from the “1988 Quantity Recipes for School Food Service”.