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School Cafeteria Peanut Butter Cookies

School Cafeteria Peanut Butter Cookies

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SCHETTIGGIRL

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 300 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
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Reviews

Erin H
86
6/9/2009

Excellent peanut butter cookies, and I don't even particularly like peanut butter cookies. Following a previous member's review, I converted for the 15 serving recipe. If you don't have a scale, it came out to 1 1/4 C. shortening, 1 1/4 C. white sugar, 3/4 C. brown sugar, 2 eggs, 1 C. peanut butter, 2 3/4 C. all-purpose flour, 1 3/4 tsp. baking soda, 1/4 tsp. salt, Follow the same instructions. Great recipe! Thanks for sharing!!

JDKENSMOM
31
12/7/2005

This recipe wasn't too bad to convert to family serving. The texture of the cookies was a little crumbley but overall, very tasty.

theBOZman
24
1/30/2009

for easy half pound measurements, calculate for 15 servings instead of the default 300.