Large Batch Oatmeal Cookie

FM Staff

Yield: 260 Cookies

10 cups, 3⁄4 cup flour, all-purpose, unbleached
(2 lbs. 14 oz.)
2 Tbsps. baking soda
1 Tbsp., 1 1 ⁄2 tsps. salt
1 Tbsp., 1 1⁄2 tsps. cardamom, ground
1 Tbsp. cinnamon, ground
1 1⁄2 tsps. allspice, ground
7 1⁄2 cups dark brown sugar, packed (3 lbs. 5 oz.)
3 cups soybean oil, mid-oleic
3⁄4 cup brown rice syrup (7 1⁄2 oz.)
12 large eggs
3⁄4 cup prune puree (Sunsweet brand) (8 oz.)
1 Tbsp. vanilla
12 cups oats, quick cooking (2 lbs. 8 oz.)
4 1⁄2 cups currants (1 lb. 6 oz.)

1. Preheat conventional oven to 350°F.
2. Mix dry ingredients in large bowl; set aside.
3. Beat brown sugar, soybean oil and brown rice syrup on medium until creamy. Add eggs, prune puree and vanilla and beat until smooth.
4. Stir in flour mixture until blended. Stir in oats and currants until blended. Chill dough 8 hours or overnight.
5. Shape dough with #60 scoop and place on parchment lined baking sheets. Bake for 10 to 12 minutes, until edges are set and top starts to crack. Cool 10 minutes and remove from pan.

Recipe and photo from The United Soybean Board.