MIL-C-44072C
| Ingredient | Parts by weight |
|---|---|
| Sugar (sucrose) | 34.0 |
| Oatmeal | 30.0 |
| Shortening | 17.0 |
| Flour 1/ | 14.0 |
| Water (variable) | 10.0 |
| Eggs (dry whole basis) | 2.0 |
| Dextrose | 2.0 |
| Soda (variable) 2/ | 0.5 |
| Salt | 0.5 |
1/ Pregelatinized starch may be substituted for a portion of the flour to obtain proper dough consistency.
2/ A slight amount of leavening acid may be used to control spread.
3.3.7 Oatmeal cookie preparation. The ingredients shall be mixed in a batter, deposited, and baked until done as indicated by normal color and texture. The oatmeal cookies shall be baked and handled in such a fashion that they remain intact.
3.3.8 Oatmeal cookie moisture content. The moisture content of the uncoated baked cookie bar shall be not more than 3.5 percent.
3.3.9 Oatmeal cookie coating. The oatmeal cookies shall be completely covered with a continuous uniform chocolate coating (see 3.2.14) in an amount which shall be not less than 40 percent by weight of the finished product.
3.3.10 Chocolate coating formula. The formula for the chocolate coating shall be as follows:
| Ingredient 1/ | Percent by weight |
|---|---|
| Cocoa powder, medium | Not less than 8.0 |
| Nonfat dry milk | Not less than 12.0 |
| Added fat | Not less than 30.0 |
| Lecithin | Not more than 0.2 |
| Sorbitan monostearate | Not more than 0.5 |
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