School House Cookies Recipes

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.

CHICAGO PUBLIC SCHOOL CAFETERIA BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar until fluffy.
• Mix in vanilla extract.
• Mix in flour gradually.
• Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
• Flatten cookies with the bottom of a glass dipped in sugar if desired.
• Bake until golden brown (approximately 12-15 minutes.
• Makes about 2 dozen.

SCHOOL HOUSE COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl, cream sugar and margarine.
• Add egg, vanilla and salt, beat well.
• In another bowl, stir together flour, baking powder, wheat germ and oats.
• With a fork, stir dry ingredients into other ingredients, blend well adding a tablespoon or more of water if necessary to hold ingredients together.
• Drop by teaspoonsfuls onto a greased cookie sheet.
• Flatten cookies slightly, and bake for 10-12 minutes.

DIPLOMA COOKIES

Steps:

• Beat butter, shortening and brown sugar until creamy. Beat in baking powder, salt, vanilla and egg. Stir in flours. Divide dough in half. Cover and refrigerate about 2 hours.
• Heat oven to 375°F. Roll each half of dough into 15x6-inch rectangle on floured surface. Cut lengthwise into three 15x2-inch strips, then cut crosswise into two 7 1/2x2-inch strips. Working quickly, spread about 1 teaspoon melted chocolate over one strip to within 1/4 inch of one long side. Gently roll up, starting at long side with chocolate. Repeat with remaining cookie strips and chocolate. Cut each roll into 2 pieces; roll each cookie slightly to shape. On ungreased cookie sheet, place cookies about 1 inch apart.
• Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove to cooling rack. Cool completely. Place remaining chocolate in plastic bag. Cut hole in corner and squeeze out chocolate to look like ties.

THE BEST LUNCH LADY PEANUT BUTTER BARS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, sugar and brown sugar together.
• Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
• Add oats, flour, baking soda and salt and mix until well combined.
• Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
• Bake for 15 minutes and remove from oven.
• Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
• Then let the bars cool until peanut butter has set up.
• While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
• Cut into bars and serve.