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.
No comments:
Post a Comment