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)
-
Combine flour, baking soda, dry milk, and salt.
Reserve for step 3. -
Blend margarine or butter, peanut butter, sugar,
brown sugar, eggs, and vanilla in mixer for 3
minutes on medium speed. -
Add dry ingredients and peanut granules
(optional). Blend for 30 seconds on low speed.
Blend for 30 seconds on medium speed. -
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. -
Flatten cookies to approximately 2 ½ inches in
diameter. -
Bake until lightly browned:
Conventional oven: 350° F for 10-12 minutes
Convection oven: 300° F for 6-8 minutes
DO NOT OVERBAKE. -
Cool for 1 minute. Remove from sheet pans.
Source: USDA Recipes for Schools, from the “1988 Quantity Recipes for School Food Service”.