Recipe: USDA School Cafeteria Chocolate Chip Cookies from 1988 (makes 50)

USDA SCHOOL CAFETERIA CHOCOLATE CHIP COOKIES
Makes 50 Chocolate Chip Cookies on 2 full sheet pans (18x26x1-inch).

3 1/2 cups (14 1/2 oz) enriched all-purpose flour
3/4 tsp baking soda
3/4 tsp salt
1/2 cup (3 1/2 oz) sugar
1 1/4 cups (9 1/4 oz) brown sugar, packed
3/4 cup (5 oz) shortening
1/2 cup plus 2 tbsp (5 oz) margarine or butter
3 fresh large eggs
1 1/2 tsp vanilla
1 1/4 cups (7 1/2 oz) chocolate chips
1 cup (4 3/4 oz) peanut granules (chopped peanuts, optional)

1. Blend flour, baking soda, salt, sugar, and brown sugar in mixer for 2 minutes on low speed.

2. Add shortening, margarine or butter, eggs, and vanilla. Mix for 1 minute on medium speed.

3. Add chocolate chips and peanut granules (optional). Blend for 30 seconds on medium speed.

4. Portion with level No. 40 scoop (1 2/3 Tbsp) in rows of 5 across and 5 down onto each sheet pan (18x26x1-inch).
For 50 servings, use 2 pans.

5. Bake until lightly browned:
Conventional oven: 375 degrees F for 10-12 minutes
Convection oven: 325 degrees F for 6-8 minutes
DO NOT OVER BAKE.

6. Cool for 1 minute. Remove from sheet pans.

Source: USDA Recipes for Schools, from: 1988 Quantity Recipes for School Food Service