School Cafeteria Peanut Butter Cookies

Recipe View 5 mins Preheat a convection oven to 325 degrees F (165 degrees C). If using a standard oven, increase the temperature to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (Prep time: 5 minutes)

Recipe View 9 mins In an extra-large bowl (or a large stand mixer), cream together the shortening, white sugar, and brown sugar until light and fluffy. (Mixing time: 8-10 minutes). Add the peanut butter and mix until fully incorporated. (Mixing time: 2-3 minutes). Gradually add the eggs, 5 or 6 at a time, ensuring each addition is well combined before adding more. Scrape down the sides of the bowl frequently. (Mixing time: 5-7 minutes).

Recipe View 4 mins In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (Mixing time: 3-5 minutes)

Recipe View 13 mins Using a large ice cream scoop or rolling by hand, form the dough into approximately 2-inch balls. Place the cookies 3 inches apart on the prepared baking sheets. (Prep time: 10-15 minutes)

Recipe View 5 mins Use a fork to gently press down on each cookie, creating a criss-cross pattern. (Prep time: 5 minutes)

Recipe View 9 mins Bake for 7 minutes in the preheated convection oven, or 8-10 minutes in a standard oven, until the edges are lightly golden brown. (Baking time: 7-10 minutes)

Recipe View 5 mins Let the cookies cool on the baking sheets for at least 5 minutes before transferring them to a wire rack to cool completely. This will prevent them from crumbling. (Cooling time: 5+ minutes)