50 Servings

3 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 cup non-fat dry milk (or 1 cup instant non-fat dry milk)
1/2 tsp salt
1 cup butter or margarine
1 1/2 cups peanut butter
1 1/2 cups granulated sugar
1/2 cup brown sugar (packed)
3 large eggs
1 Tbsp vanilla extract
1 cup Peanut granules (optional)

1. Combine flour, baking soda, dry milk, and salt.

2. Blend butter or margarine, peanut butter, sugar, brown sugar,
eggs, and vanilla for 3 minutes in mixer on medium speed.

3. Add dry ingredients and peanut granules (optional).
Blend for 30 seconds on low speed. Blend for 30 seconds
on medium speed.

4. Portion with level No. 40 scoop (1 3/5 Tbsp) in rows of 6 down and
5 across onto each sheet pan (18"x26"x1").
For 50 servings, use 2 sheet pans. For 100 servings, use 4 sheet pans.
(Cookie machine may be used, but adjustments may be necessary.)

5. Flatten cookies to approximately 2 1/2 inches in diameter.

6 Bake until browned:
Conventional oven: 350 F for 10 - 12 minutes.
Convection oven: 300 F for 6 - 8 minutes.
DO NOT OVERBAKE.

7. Cool for 1 minute. Remove from sheet pans.

Serving = 1 cookie

Source: USDA School Lunch recipes - 1988.