Best School Cafeteria Peanut Butter Cookies Recipes

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SCHOOL CAFETERIA PEANUT BUTTER COOKIES



School Cafeteria Peanut Butter Cookies image

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

10 pounds shortening
10 pounds white sugar
8 pounds brown sugar
40 eggs
10 pounds peanut butter
14 pounds all-purpose flour
¾ cup baking soda
5 teaspoons salt

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 CAFETERIA PEANUT BUTTER COOKIES



School Cafeteria Peanut Butter Cookies image

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

1/2 lb shortening or 1 cup shortening
1 lb butter or 2 cups butter
1 3/4 lbs sugar or 4 cups sugar
1 lb brown sugar or 2 1/2 cups brown sugar
5 eggs
3 3/4 cups smooth peanut butter
1 1/4 lbs flour or 4 3/4-5 cups flour
1 tablespoon baking soda
1 1/2 teaspoons salt

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

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