School cafeteria food was always a big, sometimes not so pleasant, surprise. But there were a few constants. For example, you knew that the meat loaf would have more vegetables than ground meat, and it didn’t matter whether the jellied dessert cup was red, green, or yellow, you could be sure it had no flavor whatsoever.
One extremely pleasant constant, however, was the availability of fresh baked peanut butter cookies, marked with a distinctive cross hatch pattern. Every cafeteria in North America must have acquired the same peanut butter cookie recipe, because those peanut butter cookies were exactly the same, regardless of what school you attended, or where.
With nut allergies running rampant throughout our society, you would probably be hard pressed to find a school cafeteria today that offers fresh baked goods of any kind. But the Amoretti Test Kitchens have their own pleasant surprise for you. We have a recipe that will provide a delicious cookie that looks and tastes very much like the peanut butter cookies you remember, but it has no peanuts, or any other kind of nuts, in it. These cookies are made with a new product on the market called Superbutter®, a seed based spread that is high in protein and fiber, gluten, trans fat and cholesterol free, and an excellent source of omega 3 and Vitamin E, making these cookies an excellent choice to enjoy at home, bring to work, or send to school with your children.
Give our Too Cool for School Superbutter cookies a try and see if you don’t agree that these cookies bring back memories of your favorite school subject: Lunch!
Too Cool for School Superbutter® Cookies
- ½ cup sugar
- ½ cup packed brown sugar
- ½ cup butter, at room temperature
- ½ cup Superbutter (creamy or crunchy)
- 1 egg
- 1¼ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
In a stand mixer equipped with the paddle, beat the butter until creamy. Add the sugars and beat until incorporated. Continue to beat while adding the Superbutter and the egg. In a medium bowl, combine the flour, baking soda, baking powder and salt. Fold the Superbutter mixture into the flour mixture. Wrap the dough in plastic wrap and refrigerate it for at least 3 hours.
Preheat the oven to 375°F.
Place tablespoonsful of the dough about 3 inches apart on an ungreased cookie sheet (a 1 Tbs cookie scoop will make quick work of this) and flatten them in a crisscross pattern with a fork. Bake for 10-15 minutes, until light brown. Cool on the baking sheet for 5 minutes, then transfer the cookies to cooling racks to cool completely. If there are any cookies left by the time they cool completely, place them gently into your cookie jar.