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Recipes

COOKIES – OATMEAL RAISIN

Allergens:

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HACCP rules:

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Prep Time:

Yield

1

Shelf Life

0.75
  1. 1

    Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

  2. 2

    Arrange cookies onto parchment lined sheet trays, no more than 12 cookies per full tray.

  3. 3

    Place cookies into a preheated 300°F oven, low fan. Bake for 10 minutes.

  4. 4

    Carefully rotate the pans to ensure even cooking. Continue baking until golden brown, while still moist inside, about 6-8 minutes.

  5. 5

    Remove from the oven. Cool completely.

  6. 6

    Transfer to clean airtight food storage containers. Cover, label, date and store for service.

*REQUIRED | Chocolate Chunk *OPTIONAL | Oatmeal Raisin, Hope’s Sugar>Snickerdoodle, Chai Sugar, Royale SNICKERDOODLES | Place .5 tsp Cinnamon Sugar Mix (per cookie) into a small bowl. Press each cookie puck gently into the sugar to coat the top prior to baking.

Description

1

Serving Size

—

Shelf Life

0.75