RAISIN – OATMEAL COOKIES
(Using B & S Cookie Mix)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Cookie Mix |
100.00 |
1000.00 |
| Softened Unsalted Butter |
30.00 |
300.00 |
| Whole Eggs |
10.00 |
100.00 (2 pcs.) |
| Rolled Oats |
20.00 |
200.00 |
| Raisins |
20.00 |
200.00 |
| Black Sesame Seeds (optional) |
2.50 |
25.00 |
PROCEDURE:
- Combine softened butter and cookie mix at low speed for 30 seconds.
- Add the rest of the ingredients and continue mixing on low speed just until incorporated. DO NOT OVERMIX.
- Scale 40 grams of cookie dough. Round and flatten into a clean baking pan or Silpat mat.
- Bake at 180ºC for 12 to 15 minutes.
NOTE: One may opt to refrigerate cookie dough if not used immediately.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
