Yield: 100 Portions (8 pans)
Each Portion: 2 cookies
Temperature: 375° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Shortening | 1 lb 12 oz | 1 qt |
| Sugar, granulated | 2 lb | 4-1/2 cups |
| Sugar, brown, packed | 1 lb 8 oz | 3-1/4 cups |
| Eggs, whole | 1 lb 4 oz | 2-1/4 cups (12 eggs) |
| Vanilla | 1-1/3 tbsp | |
| Peanut Butter | 2 lb 8 oz | 4-1/2 cups |
| Flour, wheat, general purpose, sifted | 3 lb | 3 qt |
| Baking soda | 1-1/4 oz | 2-2/3 tbsp |
| Salt | 2 tsp |
- Place ingredients in mixer bowl in order listed. Mix at low speed 1 to 2 minutes or until smooth. Scrape down bowl once during mixing.
- Divide dough into 10 pieces about 1 lb 3 oz each. Form into rolls 1-3/4 by 20 by 1-1/4 inches; slice each roll into 20 pieces, about 1 oz each.
- Place in rows, 4 by 6, on ungreased pans; using a fork, flatten to 1/4 inch thickness, forming a crisscross pattern.
- Bake 15 minutes or until lightly browned.
- Loosen cookies from pans while still warm.
NOTE:
- In Step 4, if convection oven is used, bake at 325°F. 10 to 12 minutes or until lightly browned on high fan, open vent.
VARIATIONS:
- PEANUT BUTTER COOKIES (SUGAR COOKIE MIX): Omit Steps 1 and 2. Use 10 lb (2-No. 10 cn) canned Sugar Cookie Mix and contents of soda pouches. Mix to combine cookie mix and soda. Add 3 cups water and 2 lb 8 oz (4-1/2 cups) peanut butter. Mix at low speed 1 minute. DO NOT OVERMIX. Drop by rounded tablespoons (about 1 oz). Follow Step 3. Omit Step 4. Bake 15 to 17 minutes at 375 F. or until lightly browned. For convection oven, see Note. DO NOT OVERBAKE. Follow Step 5.
- PEANUT BUTTER BARS (SUGAR COOKIE MIX): Omit Steps 1 and 2. Use 10 lb (2-No. 10 cn) canned Sugar Cookie Mix and contents of soda pouches. Mix to combine cookie mix and soda. Add 2-1/2 cups water and 2 lb 8 oz (4-1/2 cups) peanut butter; beat at medium speed 1 minute. DO NOT OVERMIX. Press about 6 lb 14 oz dough evenly onto each ungreased sheet pan (2-18 by 26 inches). Bake at 350 F. 35 to 40 minutes or in 325°F. convection oven 20 to 25 minutes or until lightly browned on low fan, closed vent. DO NOT OVERBAKE. Cut 6 by 18 while still warm.
EACH PORTION: 2 Bars.