School Days Peanut Butter Cookies 1930s1940s Recipes

SCHOOL DAYS PEANUT BUTTER COOKIES 1930S/1940S

Steps:

• Cream the butter and the peanut butter together. Add the sugar gradually creaming thoroughly.
• Add the egg to the creamed mixture.
• Sift flour once before measuring.
• Sift the flour, soda, baking powder and salt together and add to the creamed mixture.
• Chill dough well.
• Then form into balls the size of walnut.
• Place on a lightly floured greased baking sheet.
• Flatten with a fork dipped in flour making a criss-cross patter.
• Bake for 10 to 12 minutes at 375F to make about 4 dozen cookies.

SCHOOL CAFETERIA PEANUT BUTTER COOKIES

Steps:

• 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.

SCHOOL CAFETERIA PEANUT BUTTER COOKIES

Steps:

• 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.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Mix flour, baking powder and salt in a medium bowl.
• In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
• For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
• Bake cookies until dry on top, about 15 minutes.
• Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
• Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.