School Lunchroom Peanut Butter Cookies
Old fashioned school lunchroom type peanut butter cookie recipe.
Servings 42 cookies
Cost 5
Ingredients
- 1 ½ cups all-purpose flour, weigh or sift before measuring (200 grams) -- See note
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup shortening (Crisco) (98 grams)
- ½ cup creamy peanut butter, sweetened type (130 grams)
- ½ cup light or dark brown sugar, packed (110 grams)
- ½ cup sugar plus 3 tablespoons for rolling (100 grams)
- 1 large egg (54 grams)
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees F. Have ready two ungreased baking sheets.
- In a bowl, mix together the flour, baking soda and salt. Set aside.
- In a mixing bowl, using an electric mixer, beat the shortening, peanut butter, brown sugar and just ½ cup of the granulated sugar.
- Beat in the egg and vanilla, scraping down the side of the bowl. When fully blended, stir in the flour mixture to makes a dough.
- Put the reserved 3 tablespoons of sugar on a large dinner plate or in a little bowl.
- Using a rounded tablespoon or a small cookie scoop, scoop dough and form 1 inch balls. Roll in the reserved sugar. Alternatively, you can just drop the dough directly onto ungreased baking sheets.
- Dip a dampened fork in sugar and press the cookies down, making a cross-hatch pattern. If you rolled the balls in te sugar, you don't have to dampen the fork.
- Bake one sheet at a time for 10 to 12 minutes (check at 8 if you made your cookies smaller or if your oven runs hot). I like to bake these pretty thoroughly so that they have nicely browned and slightly crunchy edges.
- Let the cookies cool and serve.
Notes
Be sure to measure your flour carefully.
