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Slice And Bake Oatmeal Cookies

Slice and Bake Oatmeal Cookies recipe image
This International breakfast features Vegetable shortening 1 1/2 Teaspoons salt (decrease!, Granulated sugar 1 1/2 Teaspoons baking soda, Packed brown sugar 4 1/2 c Rolled oats, uncooked, Smilin' eggs 3/4 c Chopped nuts. It delivers sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 144
Calories: 2047.9
Dietary: Vegetarian
Description
This International breakfast features Vegetable shortening 1 1/2 Teaspoons salt (decrease!, Granulated sugar 1 1/2 Teaspoons baking soda, Packed brown sugar 4 1/2 c Rolled oats, uncooked, Smilin' eggs 3/4 c Chopped nuts. It delivers sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 cups Vegetable shortening
  • 1 1/2 teaspoons salt (decrease!)
  • 1 1/2 cups Granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/2 cups Packed brown sugar
  • 4 1/2 cups Rolled oats, uncooked
  • 3 Whole Smilin' eggs
  • 3/4 cups Chopped nuts
  • 1 1/2 teaspoons Vanilla extract
  • 3/4 cups Raisins
  • 1 3/4 cups All-purpose flour
Directions
  1. 1
    THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP
  2. 2
    Cut four 14 x 12-inch pieces of waxed paper or plastic
  3. 3
    wrap .
  4. 4
    Cream shortening, granulated sugar and brown sugar in a large bowl until smooth.
  5. 5
    Beat in eggs and vanilla until light and fluffy.
  6. 6
    In a medium bowl, combine flour, salt and baking soda.
  7. 7
    Gradually stir flour mixture into egg mixture until blended.
  8. 8
    Stir in oats, nuts and raisins.
  9. 9
    Divide dough into 4 equal pieces.
  10. 10
    Shape each piece into an 8 to 10-inch roll.
  11. 11
    Wrap each roll in 1 piece of waxed paper or plastic wrap.
  12. 12
    Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or
  13. 13
    wrap airtight in a 14 x 12-inch piece of heavy-duty foil.
  14. 14
    Label with date and contents.
  15. 15
    Store in freezer.
  16. 16
    To bake 1 roll, preheat oven to 350 f (177&# 194;°C).
  17. 17
    Lightly grease 2 large baking sheets; set aside.
  18. 18
    Cut prepared frozen dough into 1/4 inch thick slices.
  19. 19
    Place about 1 inch apart on baking sheets and
  20. 20
    bake 10 to 12 minutes until edges are browned and centers are slightly
  21. 21
    set .
  22. 22
    Cool completely on wire racks.
  23. 23
    Use within 6 months.
  24. 24
    YIELD: 4 rolls of Slice & Bake Oatmeal Cookies or about 12 dozen.
  25. 25
    (CON IN PART 2)

Nutrition Facts

Servings 144

Amount Per Serving
Calories 2047.9kcal
% Daily Value *
Total Fat 103.4g160%
Saturated Fat 34.5g173%
Cholesterol 419.6mg140%
Sodium 202.4mg9%
Total Carbohydrate 259.5g87%
Dietary Fiber 2.8g12%
Sugars 179.8g
Protein 25.1g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, bake, baking, blending, breakfast, brown, chopped, cookies, decrease, eggs, extract, flour, granulated, international, nuts, oatmeal, oats, packed, raisins, rolled
Read it online: https://www.chefs-mate.com/recipe/slice-and-bake-oatmeal-cookies/