1/2 c  WATER
8    EGGS SHELL
2 1/2 lb CEREAL ROLLED OAT
2 lb FLOUR GEN PURPOSE 10LB
1 lb NUTS MIX SHELL #10
1 1/2 lb SUGAR; GRANULATED 10 LB
2 lb SUGAR; BROWN, 2 LB
2 lb SHORTENING; 3LB
3 tb BAKING POWDER
2 1/4 ts BAKING SODA
2 tb IMITATION VANILLA
4 ts SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SIFT TOGETHER FLOUR, SALT, BAKING SODA, AND BAKING POWDER; SET ASIDE
FOR USE IN STEP 2.

2. PLACE EGGS, WATER, VANILLA, SHORTENING, AND SUGARS IN MIXER BOWL. BEAT
AT LOW SPEED 1 TO 2 MINUTES OR UNTIL WELL BLENDED. ADD DRY INGREDIENTS; MIX
AT LOW SPEED 2 TO 3 MINUTES OR UNTIL SMOOTH.

3. ADD ROLLED OATS AND UNSALTED NUTS; MIX ONLY UNTIL BLENDED.

4. DROP ABOUT 1 TBSP (1 OZ) DOUGH IN ROWS, 5 BY 7, ON LIGHTLY GREASED
PANS.

5. BAKE 10 TO 12 MINUTES OR UNTIL LIGHTLY BROWNED.

6. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

H02306

SERVING SIZE: 2 EA

From the
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