school cafeteria peanut butter cookies

Ingredients

• Servings: 55
• 10 pounds shortening
• 10 pounds white sugar
• 8 pounds brown sugar
• 40 eggs
• 10 pounds peanut butter
• 14 pounds all-purpose flour
• 3/4 cup baking soda
• 5 teaspoons salt

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 22 mins


• 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.