Recipe#193

Servings: YIELD: 100 Portions (6 Pans)
Portions: 2 Cookies Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature:

INGREDIENTS

1 cup (3 1/2 oz) milk, nonfat, dry
2 1/2 qt. (4 lb 8 oz) sugar, granulated
2 1/4 cups (9 oz) cocoa
2 1/2 cups (1 lb 2 oz) shortening
1 qt. water
1 1/2 tbsp. vanilla
1 2/3 cups (1/2-No. 2 1/2 cn) peanut butter
5 qt. (3 lb 6 oz) cereal, rolled oats
2 cups (8 oz) nuts, chopped

INSTRUCTIONS

Combine nonfat dry milk, sugar, and cocoa. Add shortening and water. Bring to a boil; reduce heat; simmer 5 minutes. Remove from heat; cool 3 minutes.

Add vanilla, peanut butter, rolled oats, and nuts to cooled mixture. Mix gently until blended. Drop by tablespoons, in rows, 5 by 7, on pans covered with waxed paper. Refrigerate at least 30 minutes before serving.

NOTE: Keep cookies refrigerated until served.