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| RECIPE FOR CHICAGO PUBLIC SCHOOL PEANUT BUTTER COOKIES |
Title: Chicago Public School Peanut Butter Cookies
Category: Restaurant
Instructions:
Chicago Public School Peanut Butter Cookies
Makes 9 dozen cookies
1 1/4 pound (5 sticks) butter, softened
2 1/2 cups granulated sugar
1 3/4 cups brown sugar, packed
1 pound peanut butter
3 eggs
5 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
Preheat oven to 375 degrees F.
In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes. Add both sugars and mix until no granules remain, about 5 minutes. Add peanut butter and mix until combined. Add eggs; continue to beat on high speed for 1 minute.
In a large bowl, combine flour, baking soda and salt. Slowly add flour mixture to butter mixture; stir until well-blended.
Drop dough by heaping tablespoonsful onto greased baking sheets. Flatten dough with palm of hand to form 3-inch circles that are 1/4 inch thick.
Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.
Nutrition facts per cookie: 105 calories, 7 g fat, 3 g saturated fat, 17 mg cholesterol, 10 g carbohydrates, 2 g protein, 25 mg sodium, 0 g fiber
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