THE FAMOUS CPS BUTTER COOKIE RECIPE
 |
| These are exactly as you remember them! |
SHARE OR EMAIL THESE RECIPES USING THE ICONS AT THE BOTTOM OF THE ARTICLE. THEY BRING BACK FOND MEMORIES JUST THINKING OF THEM.
authentication
"I worked baking these very cookies at the Joan F. Arai Middle School in the Uptown community at 900 West Wilson Avenue back in the 1980s. We cranked out 75,000 cookies a week, and they were delivered throughout Chicago Public Schools (CPS) Elementary and High Schools. Students LOVED our handiwork! Both recipes are spot on!"—K. Doerksen, Nov. 13, 2022
INGREDIENTS
1 cup OR 2 sticks OR ½ lb of unsalted butter softened to room temperature
⅔ cup granulated sugar
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons natural vanilla extract
1 pinch salt
4 teaspoons sugar (for direction #6)
DIRECTIONS
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons natural vanilla extract
1 pinch salt
4 teaspoons sugar (for direction #6)
DIRECTIONS
● Preheat oven to 350°F.
● Cream butter and sugar until fluffy.
● Mix in vanilla extract.
● Mix in flour gradually.
● Using a small cookie scoop, roll dough into balls and slightly flatten on a non-greased cookie sheet.
● Flatten cookies with the bottom of a glass. (dipped in sugar if desired)
● Cream butter and sugar until fluffy.
● Mix in vanilla extract.
● Mix in flour gradually.
● Using a small cookie scoop, roll dough into balls and slightly flatten on a non-greased cookie sheet.
● Flatten cookies with the bottom of a glass. (dipped in sugar if desired)
TO MAKE THE RIDGES
With one hand, spread your fingers out, place them on the raw cookie dough, and bring your fingers together. Repeat for each cookie.
● Bake until golden brown; approximately 12-15 minutes. See Picture.
MAKES ABOUT 2 DOZEN COOKIES
Suggestion: Quadruple the recipe - you'll easily knock down a dozen cookies with a glass of milk or a cup of your favorite coffee or tea.
INDEX TO MY ILLINOIS AND CHICAGO FOOD & RESTAURANT ARTICLES.
INGREDIENTS
CPS PEANUT BUTTER COOKIE RECIPE
 |
| TWO, WITH CHOCOLATE MILK, EVERY DAY AT LUNCH. AND YOU KNOW WHO YOU ARE! |
2½ cups OR 5 sticks OR 1 1/4 lbs unsalted butter at room temperature
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
● Heat oven to 375°F.
● 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.
● Combine flour, baking soda, and salt in a large bowl. Slowly add flour mixture to butter mixture; stir until well-blended.
● Drop dough by heaping tablespoons onto greased baking sheets.
● Flatten the dough with the palm of your hand to form 3-inch circles that are ¼ inch thick.
● Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.
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
● Heat oven to 375°F.
● 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.
● Combine flour, baking soda, and salt in a large bowl. Slowly add flour mixture to butter mixture; stir until well-blended.
● Drop dough by heaping tablespoons onto greased baking sheets.
● Flatten the dough with the palm of your hand to form 3-inch circles that are ¼ inch thick.
● Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.
