Sally's Oatmeal Raisin Cookies - Dacor Wall Ovens Manual

Default Mode and Temperature: Pure Convection
Suggested Time: 15-18 minutes
Tips: Use cookie sheet. Use rack positions 1, 3 and 5.
Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#2 Rfrg Cookies, 3 Racks
This Dacor Guide function is best used for homemade cookie dough, purchased "Slice and Bake" cookie dough, or purchased
"Break and Bake" cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking.
This will allow for more consistent results.

Sally's Oatmeal Raisin Cookies

2 cups vegetable shortening
1 1 ⁄ cups packed brown sugar
2
1
1 ⁄ cups granulated sugar
2
1
2 ⁄ cups flour
2
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
6 cups rolled oats
1 cup raisins
1 teaspoon vanilla extract
4 large eggs
1 cup chopped walnuts
Adjust oven racks to positions 1, 3, and 5. In Dacor Guide, select RFRG Cookies, 3 racks. Allow oven to preheat. In a mixer, cream
together vegetable shortening, brown sugar and granulated sugar. Add vanilla extract and eggs and beat on low speed. In a small
bowl sift together flour, baking soda, salt, cinnamon and allspice. Gradually add to the mixer. Mix until combined. Stir in rolled oats,
raisins and walnuts. Refrigerate mixing bowl of dough for about 30 minutes. Drop by rounded tablespoonfuls on 3 lightly greased or
parchment-lined cookie sheets. Place in oven and set timer for 15-18 minutes. Bake until light golden in color.
After Baking: Allow to cool on the sheet for about 2 minutes, then transfer to a wire rack.
Makes about 2 dozen.
RECIPES
Refrigerated Cookies, 3 racks
™/ 350˚
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