Cookies For a Crowd Recipe

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I'm a cook at a 4-H camp. Our campers go wild over these crisp cookies with an excellent peanutty flavor.—Mary Green, Mishicot, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:120 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 120 servings

Ingredients

  • 4 cups shortening
  • 4 cups peanut butter
  • 4 cups packed brown sugar
  • 4 cups sugar
  • 8 eggs
  • 4 teaspoons vanilla extract
  • 10 cups all-purpose flour
  • 4 teaspoons baking soda
  • 4 teapoons salt
  • 1 cup chopped salted peanuts, optional

Nutritional Facts

1 serving (2 each) equals 206 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 168 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in eggs one at a time; beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in peanuts if desired.
  2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork if desired. Bake at 350° for 10-12 minutes or until set. Yield: about 20 dozen.
Originally published as Cookies For a Crowd in Taste of Home October/November 1998, p54

Nutritional Facts

1 serving (2 each) equals 206 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 168 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.

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Reviewed Feb. 16, 2013

I have been making these for years, ever since they 1st appeared in the magazine. It has been made many times for school & church events. Kids love them...although I have found that most prefer creamy peanut butter & none of the "optional" peanuts. When my "non-breakfast-eating" kids were younger, I allowed them to eat them for breakfast...healthier than a pop tart, I always figured! My college student still requests these!

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