School Cafeteria Peanut Butter Cookies Recipe

Ingredients
<br>- 10 pounds shortening
<br>- 10 pounds white sugar
<br>- 8 pounds brown sugar
<br>- 40  eggs
<br>- 10 pounds peanut butter
<br>- 14 pounds all-purpose flour
<br>- ¾ cup baking soda
<br>- 5 teaspoons salt
<br><p></p>Directions
<br>step 1: Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- 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

Directions
step 1: Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
step 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.
step 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.
step 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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