- Item Code: 58819
- Item Size: 1.33oz - 20 lbs. - Approx. 240/Case
- Case Pack: 240
- Net Case Weight: 20lb
Whole rolled oats combined with sweet, dried cranberries and a touch of cinnamon make this cookie a favorite.
Ingredients
Cranberries, Sugar, Margarine (Palm Oil, Soybean Oil, Water, Salt, Mono- and Diglycerides, Natural Flavor, Vitamin A Palmitate, Beta Carotene), Enriched Bleached Flour (Bleached Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Rolled Oats, Brown Sugar, Eggs, Butter, Cinnamon, Baking Soda, Natural and Artificial Flavor.
Contains: Milk, Eggs, Soybeans and Wheat
- 1 year (unopened) from the date of production when stored at or below 0° F (-18° C).
- 24 hours when baked and stored in our display or other container.
Pre-heat oven to desired temperature.
Otis Commercial Oven: 280 F (138 C) for 16 - 19 min.
Convection Oven: 300 F (149 C) for 11 - 14 min.
Commercial Rack Oven: 325 F (163 C) for 12 - 14 min.
Residential Oven: 325 - 350 F (163 - 177 C) for 16 - 19 min.
Actual baking time will depend on the dough temperature, number of cookies baked, oven air flow and oven temperature accuracy.
Place cookies on parchment paper. Cookie placement on a standard institutional 18 x 26" baking sheet is as follows: Place up to 35 (5x7) cookies per sheet pan. Using an Otis Oven and 9.75 x 14.75 inch parchment paper, place in a 3 x 4 pattern on the baking sheet.
Cookie should cool for 20 to 30 minutes prior to removing from the parchment paper. Cookies are still baking while cooling on the pan.
Properly baked cookies should have a golden brown color, and should be firm on the outside and have a soft moist interior.
Underbaked cookies will appear pale, slightly grey in the center, greasy, and have a soft pliable texture.
Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.
Do not thaw before use.
Keep frozen in original packaging.
