SCHOOL CAFETERIA PEANUT BUTTER COOKIES
The best sublime peanut butter cookies ever! Relive the best part of the school cafeteria without having to go back to school. This large batch is best suited for institutional cooking using a 40 to 60 quart mixer. Dough may be stored in buckets for up to a week, and baked fresh daily.
Provided by SCHETTIGGIRL
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 22m
Yield 300
Number Of Ingredients 8
Steps:
- Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
- In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be sure the bottom has mixed evenly.
- Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern.
- Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to cool on the baking sheet for at least 5 minutes so they do not crumble.
Nutrition Facts : Calories 414 calories, Carbohydrate 46.2 g, Cholesterol 24.8 mg, Fat 23.6 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 270.6 mg, Sugar 28.4 g
SCHOOL LUNCHROOM PEANUT BUTTER COOKIES
Fat and crumbly chocolate chip peanut butter cookies similar to the ones that used to be served in school cafeterias.
Provided by Anna
Categories Dessert
Time 2h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. or skip this if you plan to chill the dough. I recommend chilling the dough.
- In a bowl, mix together the flour, baking soda and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter, peanut butter, and both sugars until creamy.
- Stir in the egg and vanilla. When fully blended, stir in the flour mixture, followed by the chips.
- Using a rounded tablespoon or a medium size cookie scoop, drop onto the parchment paper covered baking sheets or better yet, put them on a plate lined with plastic wrap and chill the dough balls for a few hours until ready to bake (or just bake one "can;'t wait cookie" and chill the rest of the dough for later.
- Bake one sheet at a time for 10 to 12 minutes (check at 8 if you made your cookies smaller or if your oven runs hot).
- Let the cookies cool and serve.
SCHOOL CAFETERIA PEANUT BUTTER COOKIES
This is supposedly the recipe for the awesome peanut butter cookies that the East Penn School District cafeterias made from scratch each day when I was in school. With the revamping of the lunch program to promote healthy foods, they discontinued making these cookies sometime in the early 90s. I thought these were the best cookies ever. This makes a lot of cookies. You may need to use your hands near the end of mixing as the dough gets stiff. You can cut this recipe in half, but use 3 eggs.
Provided by Parsley
Categories Drop Cookies
Time 30m
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Use a very large mixing bowl and cream together shortening, butter and both sugars.
- Beat in eggs.
- Beat in peanut butter.
- Gradually add in flour and baking soda. You may only need the 4 3/4 cups of flour and not a full 5 cups.
- You may need to use hands as dough gets very stiff.
- Drop them by tbsp on to ungreased cookie sheets.
- Bake at 350 degrees for about 10-13 minutes or until lightly browned at edges.
- Makes about 100 cookies.
Nutrition Facts : Calories 181.7, Fat 11.1, SaturatedFat 4, Cholesterol 19.1, Sodium 154.3, Carbohydrate 18.6, Fiber 0.7, Sugar 13.2, Protein 3.4
OLD FASHIONED PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
- With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
- For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.
OLD FASHIONED PEANUT BUTTER COOKIES
A double dose of peanut butter!
Provided by Stephanie Watts
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Mix flour, baking powder and salt in a medium bowl.
- In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
- For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
- Bake cookies until dry on top, about 15 minutes.
- Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 16.6 g, Cholesterol 14.3 mg, Fat 7.7 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 90.4 mg, Sugar 10.7 g
FAMOUS CHICAGO PUBLIC HIGH SCHOOL BUTTER COOKIES
This is the actual recipe used in the Chicago public schools in the 60's and 70's.(Senn high school ). This recipe was also published in a Chicago newspaper as one of the favorites. The cookie has a wonderful butter flavor and very delicate texture.It will take you back, Enjoy!
Provided by Lillian Stryczek
Categories Cookies
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Cream butter with mixer untill light and fuffy. Add sugar and salt and beat until no longer grainy. Gradually add flour a little at a time, beating at low speed untill dough forms. Mix in vanilla. Form dough into balls, one heaping tablespoon = 1 ball. Place balls on ungreased cookie sheet spaced widely- about 9 per sheet. Put 1/4 cup of sugar on saucer. Press first 3 fingers into sugar, then press down on ball to flatten to a 3 inch circle wide and 1/4 to 1/2 inch thick. Bake in preheated 350 degree oven 12-15 minutes, until faintly browned around the egdes. Gently remove cookies from sheet with a spatula, cool completely on wire racks.
CHICAGO PUBLIC SCHOOL CAFETERIA BUTTER COOKIES
I used to love the butter cookies they sold in my high school cafeteria. I've been looking for the recipe and this comes very close (if my poor old memory serves me right). These might be a little more tender than the CPS butter cookies but they're close enough for me!
Provided by Chicagopm
Categories Dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar until fluffy.
- Mix in vanilla extract.
- Mix in flour gradually.
- Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
- Flatten cookies with the bottom of a glass dipped in sugar if desired.
- Bake until golden brown (approximately 12-15 minutes.
- Makes about 2 dozen.
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