Recipe#189

Servings: YIELD: 100 Portions (8 Pans)
Portions: 2 Cookies Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

3 1/2 cups (1 lb 12 oz) butter or margarine
1 qt. (1 lb 12 oz) shortening
1 3/4 qt. (3 lb 2 oz) sugar, granulated
1 3/4 qt. (3 lb 2 oz) sugar, brown
3 1/2 cups (18 eggs) eggs, whole
1 tbsp. vanilla
5 1/2 qt. (5 lb) flour, wheat, general purpose, sifted
1 1/2 tbsp. (1 oz) salt
1 tbsp. baking soda
1 1/2 qt. (1 lb) coconut, shredded
3 cups (9 oz) cereal, rolled oats
4 qt. (1 lb) cereal, corn flakes

INSTRUCTIONS

Using beater at medium speed, cream butter or margarine, shortening, and sugars together until light and fluffy, about 4 minutes.

Add eggs and vanilla to creamed mixture. Beat until well blended and light.

Sift flour, salt, and soda together. Add to creamed mixture; mix until ingredients are combines. Add coconut and cereals; mix only until ingredients are combined. Let dough stand about 30 minutes.

Divide dough into 10 pieces, about 1 lb each. Form into rolls; slice each roll into 20 pieces. Place in rows, 4 by 6 on ungreased pans. Bake about 12 minutes or until lightly browned. Loosen cookies from pans while still warm.

NOTE: Other prepared cereals such as bran flakes, wheat flakes, puffed rice, puffed corn, or puffed wheat, or combination of cereals may be substituted for corn flakes.