School lunches in the 60’s were very different than those today; the food was actually homemade. This recipe for School Lunch Peanut Butter Cookies was graciously shared 30 years go by JoAnne Edwards, whose mother was a school lunch cook in Utah for many years. These cookies were a favorite of students and teachers alike, and are still family favorites. When added to cookie trays, these cookies are often the first to go.
Because of the use of shortening rather than butter, these cookies have a sandy texture on the outside, with a slightly chewy inside. They keep well in an airtight container for weeks, or can be frozen for months. Since they aren’t fragile, they are a good choice for adding to mailed care packages. They’re inexpensive to make, too, so in this uncertain economy, School Lunch Peanut Butter Cookies are a winner.
2 dozen cookies, approximately 4” in diameter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
- Preheat the oven to 350°.
- In a large mixing bowl, cream the peanut butter, sugars, shortening, egg, and vanilla.
- Continue beating until the mixture is light and fluffy.
- Add the flour, soda, and salt; mix well.
- Scoop golf ball size pieces of dough and roll them into balls.
- Place the balls 2” apart on parchment-lined or greased baking sheets; flatten with a fork.
- Bake in the preheated oven for about 10 minutes or until lightly browned around the edges.
Amount Per Serving
Calories 129 Calories from Fat 69
Percent Total Calories From: Fat 54% Protein 7% Carb. 39%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 9 mg
Sodium 63 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g
Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2%