Now this is sweet! A delicious cookie made with V8® 100% vegetable juice.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|raisins||4 oz.||0 3/4 cups|
|canola oil||4 oz.||0 1/2 cups|
|creamy peanut butter||4 oz.||0 1/2 cups|
|brown sugar||8 oz.||1 cups|
|sugar||4 oz.||0 1/2 cups|
|vanilla extract||1 tsp.|
|quick oats||6 oz.||3 cups|
|all-purpose flour||6 oz.||1 1/2 cups|
|baking soda||0 1/2 tsp.|
|salt||0 1/2 tsp.|
|semi-sweet chocolate pieces||6 oz.||1 cups|
|1. Pour water over raisins in bowl. Set aside until raisins are plump. Drain.|
|2. Preheat conventional oven to 350°F. or convection oven to 325°F. Line sheet pan(s) with parchment paper.
3. Beat the oil and peanut butter in a large mixer fitted with a paddle attachment. Add brown sugar, granulated sugar and eggs. Beat until well mixed. Beat in juice and vanilla.
|4. In another bowl mix oats, flour, baking soda and salt. Add wet ingredients to dry and stir until the ingredients are mixed. Stir in chocolate and raisins.
5. For large cookies use a #20 scoop and drop cookies onto a parchment lined sheet pan (8 per pan) and bake for 13-16 minutes. For medium cookies use a #30 scoop (12 per pan) and bake for 12-15 minutes. Cool on wire racks.