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My review
School Cafeteria Peanut Butter Cookies
2
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."
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Ingredients
22 m servings 414Original recipe yields 300 servings (55 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Note
- This recipe is intended for institutional use. If scaled down to a family sized portion, the ingredients will still be in weight measures. We recommend using a recipe designed for a smaller size instead of scaling this one.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
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 scal...
Most helpful critical review
7/1/2010
I've tried this twice. Very dry. Takes to long to cook. Maybe it is because I downsized the recipe for 12 servings.I did read the footnote and gave them a try anyway. Will not make for home use ...
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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 scal...
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.
1/30/2009
for easy half pound measurements, calculate for 15 servings instead of the default 300.
5/19/2007
I work for a school cafeteria myself, baking for 650+ kids, and this, by far, beats the recipe that we had previously used for years! Dough is rather thick, but don't let it fool you.... cookie...
9/28/2007
I used the 48 cookie conversion and my family loved it. Sunday I have to make 96 cookies for a party. Thanks and they do taste like the lunchroom cookies
8/20/2009
THIS IS A GREAT COOKIE!! I actually decided to try this because it said "school cafeteria", and that was appealing...boy, am I glad I did. I would go so far as to say that EVERYONE who ate this ...
11/23/2008
This is THE BEST Peanut Butter Cookie recipe EVER!!!!! Well worth buying a digital scale for!!!!! EVERYBODY asks me for this recipe!!!!! Takes me back to my school days. THANK YOU SCHETTIGGIRL T...
11/18/2009
Really good cookies! My only issue was that for some reason these took waaaaay longer to cook in my oven than the recipe stated, about 14 minutes. Usually my oven runs about 25 degrees hot, so...