USDA School Cafeteria Peanut Butter Cookies Cookies from 1988

Makes 50 Peanut Butter Cookies on 2 full sheet pans (18" x 26" x 1").

3 1/4 cups (14 oz) Enriched all-purpose flour
3/4 tsp Baking soda
1 cup (2 1/4 oz) Instant nonfat dry milk
1/2 tsp Salt
1 cup (8 oz) Margarine or butter
1 1/2 cups (13 1/4 oz) Peanut butter
1 1/2 cups (10 1/2 oz) Sugar
1/2 cup (3 3/4 oz) Brown sugar, packed
3 Fresh large eggs
1 Tbsp Vanilla
1 cup (4 3/4 oz) Peanut granules (optional)

1. Combine flour, baking soda, dry milk, and salt.
Reserve for step 3.

2. Blend margarine or butter, peanut butter, sugar,
brown sugar, eggs, and vanilla in mixer for 3
minutes on medium speed.

3. Add dry ingredients and peanut granules
(optional). Blend for 30 seconds on low speed.
Blend for 30 seconds on medium speed.

4. Portion with level No. 40 scoop (1 2/3 Tbsp) in
rows of 5 across and 5 down onto each sheet
pan (18" x 26" x 1"). For 50 servings, use 2
pans.

5. Flatten cookies to approximately 2 inches in
diameter.

6. Bake until lightly browned:
Conventional oven: 350 F for 10-12 minutes
Convection oven: 300 F for 6-8 minutes
DO NOT OVERBAKE.

7. Cool for 1 minute. Remove from sheet pans.

Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".