Monday, February 20, 2017

The Real Chicago Public School Butter Cookie & Peanut Butter Cookie Recipes.

THE FAMOUS CPS BUTTER COOKIE RECIPE

Ingredients:
1 cup = (2 sticks OR ½ lb) unsalted softened room temperature butter
⅔ cup granulated sugar
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons real vanilla extract
1 pinch salt
4 teaspoons sugar (for direction #6)

Directions:
1) Preheat oven to 350°F.
2) Cream butter and sugar until fluffy.
3) Mix in vanilla extract.
4) Mix in flour gradually.
5) Using a small cookie scoop, roll dough into balls and slightly flatten on a non-greased cookie sheet.
6) Flatten cookies with the bottom of a glass dipped in sugar if desired.
7) To get the ridges: With one hand, spread your fingers out place it on the raw cookie dough, and bring your fingers together. Repeat for each cookie.
8) Bake until golden brown (approximately 12-15 minutes.)

Makes about 2 dozen cookies
Suggestion: Double the recipe - you'll knock down 24 cookies easily with 2 big glasses of milk.



Both of these recipes are the ORIGINAL. The people that say they do not taste the same, have taste memory issues, or made adjustments to the recipe. I've heard from well over 100 people raving about their memories of eating these exact cookies!


CPS PEANUT BUTTER COOKIE RECIPE


Ingredients:
2½ cups = (5 sticks OR 1 and 1/4 lbs.) unsalted softened room temperature butter
2½ cups granulated sugar
1¾ cups brown sugar, packed
1 pound peanut butter
3 eggs
5½ cups flour
½ teaspoon baking soda
¾ teaspoon salt

Directions:
1) Heat oven to 375°F.
2) In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes. Add both sugars and mix until no granules remain about 5 minutes. Add peanut butter and mix until combined. Add eggs; continue to beat on high speed for 1 minute.
3) In a large bowl, combine flour, baking soda, and salt. Slowly add flour mixture to butter mixture; stir until well-blended.
4) Drop dough by heaping tablespoons onto greased baking sheets. Flatten dough with the palm of your hand to form 3-inch circles that are ¼ inch thick.
5) Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.

Makes about 9 dozen cookies.

31 comments:

  1. Thanks, brings back memories of Morrill and Harper High

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  2. I can't wait to try these good memeories

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  3. Thank you ...I LOVES these cookies.. it sure brings memories....

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  4. The butter cookies with a carton of chocolate milk was a school lunch favorite!

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  5. I will try this I do remember the old days at school eating these cookies.

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  6. Let me think about elementary all over again in Chicago

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  7. Love these cookies when my 5 Sons were young . The cafeteria lady would sell us a bag full of both kind of cookies .1982- 1987 Good ole days.❤️����

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  8. Can I use a food processor to cream the butter and sugar?

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    Replies
    1. No, since the heat of the food processor may melt the butter and mess up the process. Fork is best.

      Delete
  9. My mother made them for CPS. She was the head cook at Doolittle and Phillips.

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  10. My mom also made them at Ward Elementary. To die for!!

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    Replies
    1. I worked at Ward When I started teaching in Chicago in 1987. That was one tiny kitchen in an old building!

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  11. I ate them voraciously when I worked for Chicago Public Schools!

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  12. At Talcott in the 70's
    Wanda started with a gallon can of US surplus peanut butter. We had a very large school.

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  13. I knew it! I’ve been trying to duplicate that recipe for years...I knew the secret ingredient was surplus peanut butter! Can’t find that these days.

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  14. My daughters grew up in the Chicago school system so when she saw this she sent it right over. Seems a bit dry for the butter cookies. No eggs? dough isn't really coming together like it should.

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    Replies
    1. Thousands of locals have followed the directions and the cookies come out just like CPS's. No eggs because they were expensive, the main reason CPS choose this recipe.

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  15. Thank you Dr. Gale for bringing back my high school lunch cookie recipe!!!! As you probably know, these peanut butter and sugar cookies helped many high school kids get through another day of classes!!! LOL (along with a bottle of coke and a few candy bars)

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  16. Made the butter cookies they came out great thank u for the recipe.

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  17. Been using this recipe for years. This is close, but they do not taste like the original lunchroom cookies. The texture and taste is not the same. I believe ingredients used in all cooking have been enhanced for profitable reasons. This is cookie is just not the same. Some have substituted granulated sugar for powdered sugar. Still not the same. The lunchroom cookies was softer, crisper and more flavorful.

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    Replies
    1. I disagree. I'v eaten this recipe's cookies many times. Moreover, I've heard, over the years, from dozens of Facebook group members, who have made and tasted these recipies. ALL say it's 100% what they remember from CPS.

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    2. Speaking as an amateur chef with some experience at trying to duplicate recipes, one mistake that people often make when trying to recreate a dish that they loved in their youth is to no longer be a kid.

      Seriously, tastes change. Think of how many things you like now that you couldn't stand as a child.

      Delete
  18. I've made these numberous times.they come out delicious every time!! One thing to remember is to use room temperature butter...never melted butter. And if you like them to be a little soft..bake them until the bottom is slightly browned/golden.usually 12 mins.

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  19. I only went to the Chicago Public Schools from Fall, 1966 through Sprng 1970, Elementary School, K-3. Were these available then? I went to Lewis School. Btw, I made these exactly as the recipe says but with Gluten Free flour, and I love them!
    Baked for 15 minutes, crunchy but delicate!

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  20. Can't wait to try the butter cookie recipe....Amundsen High School--it was my lunch with a diet soda for many times!!

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  21. Maaannn listen, I remember going to school spending a dollar every day(10 cent each), and if the cookie lady wasn't there, I went back home!!! ��������

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  22. Thank you for the recipe. Reading some comments about taste differences, just FYI, peanut butter has changed dramatically from the early 60's... High Fructose Corn Syrup and Hydrogenated oils have been added. PB flavor is really different. Try using a natural PB (peanuts only).

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