Recipe: School Cafeteria Peanut Butter Cookies (1980's)

SCHOOL CAFETERIA PEANUT BUTTER COOKIES

3 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 cup non-fat dry milk (or 1 cup instant non-fat dry milk)
1/2 tsp salt
1 cup butter or margarine
1 1/2 cups peanut butter
1 1/2 cups granulated sugar
1/2 cup brown sugar (packed)
3 large eggs
1 Tbsp vanilla extract
1 cup peanut granules/chopped peanuts (optional)

Combine flour, baking soda, dry milk, and salt; set aside.

Blend butter or margarine, peanut butter, sugar, brown sugar, eggs, and vanilla for 3 minutes in mixer 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 3/5 Tbsp) in rows of 6 down and 5 across onto each sheet pan (18x26x1-inch). For 50 servings, use 2 sheet pans. Flatten cookies to approximately 2 1/2 inches in diameter.

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

Cool for 1 minute. Remove from sheet pans.

Makes 50 servings (1 serving = 1 cookie)
Adapted from source: USDA School Lunch recipes - 1988.