Prep 15 mins
Cook 15 mins
This is supposedly the recipe for the awesome peanut butter cookies that the East Penn School District cafeterias made from scratch each day when I was in school. With the revamping of the lunch program to promote healthy foods, they discontinued making these cookies sometime in the early 90s. I thought these were the best cookies ever. This makes a lot of cookies. You may need to use your hands near the end of mixing as the dough gets stiff. You can cut this recipe in half, but use 3 eggs.
- 226.79 g shortening or 236.59 ml shortening
- 453.59 g butter or 473.18 ml butter
- 793.78 g sugar or 946.36 ml sugar
- 453.59 g brown sugar or 591.47 ml brown sugar
- 5 eggs
- 887.21 ml smooth peanut butter
- 566.99 g flour or 1123.80-1182.95 ml flour
- 14.79 ml baking soda
- 7.39 ml salt
- Preheat oven to 350.
- Use a very large mixing bowl and cream together shortening, butter and both sugars.
- Beat in eggs.
- Beat in peanut butter.
- Gradually add in flour and baking soda. You may only need the 4 3/4 cups of flour and not a full 5 cups.
- You may need to use hands as dough gets very stiff.
- Drop them by tbsp on to ungreased cookie sheets.
- Bake at 350 degrees for about 10-13 minutes or until lightly browned at edges.
- Makes about 100 cookies.
Perfect. Exactly as I remember :) Thanks for sharing.
This is the cookie I remember when I was in the 1-4th grade. I used all natural peanut butter and it was awesome. This is definitely the only recipe you should use.