School Cafeteria Chocolate Chip Cookies – easy and delicious cookie recipe from your childhood. Crispy on the outside and soft on the inside. All you need is a glass of milk and you are set! Butter, shortening, eggs, vanilla, flour, baking soda, salt, chocolate chips, and peanuts. Can freeze the cookie dough for a quick treat later! Makes a lot of cookies – great for parties and bake sales.
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Pin This RecipeLunch Lady Chocolate Chip Cookies
These School Cafeteria Chocolate Chip Cookies are a new favorite! The recipe comes from the same USDA government cookbook that I got the School Pizza Recipe from. As with the pizza, these cookies were a big hit! Crispy on the outside and soft on the inside. All you need is a glass of milk and you are set!
How to Make School Cafeteria Chocolate Chip Cookies
These cookies are very easy to make. Start with mixing together butter and shortening in the bowl of an electric mixer. Add sugar and brown sugar. Mix until light and fluffy. Add eggs and vanilla. Slowly mix in flour, baking soda, and salt. Stir in chocolate chips and chopped peanuts. Scoop dough and bake.
- I doubled the amount of chocolate chips in the recipe. The original recipe only uses 1 cup of chocolate chips.
- Feel free to omit the chopped peanuts if you prefer.
- Can substitute chopped pecans or walnuts for the peanuts.
- One cup of all-purpose flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- Can Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
- When ready to bake cookies, simply add a few minutes to the cooking time.
- To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
Chocolate Chip Cookies From Scratch
I honestly don’t remember eating freshly baked cookies in high school or grammar school. While this recipe didn’t bring back any school nostalgia for me, it is a really, really good cookie. This recipe makes a lot of cookies. Perfect for a potluck, cookout, a bake sale, or the holidays. Give these a try the next time you need an easy & delicious treat! I promise you won’t be disappointed.
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School Cafeteria Chocolate Chip Cookies
Ingredients:
- 10 Tbsp butter, softened
- ¾ cup Crisco shortening
- ½ cup sugar
- 1¼ cups packed brown sugar
- 3 large eggs
- 1½ tsp vanilla
- 3¼ cup all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
- 2 cup chocolate chips
- 1 cup finely chopped peanuts, optional
Instructions:
- Preheat oven to 375ºF. Line cookie sheets with parchment paper and set aside.
- In the bowl of an electric stand mixer, mix together butter and shortening for 1 minute. Add sugar and brown sugar. Mix an additional minute. Add eggs and vanilla and mix well.
- Combine flour, baking soda, and salt. Add flour mixture to the mixer and mix just until combined.
- Stir in chocolate chips and peanuts.
- Using a medium cookie scoop, scoop dough, and place on parchment-lined cookie sheets.
- Bake for 10 to 12 minutes. Let cool on the pan for 1 minute. Remove from cookie sheet and cool completely on wire rack.
Notes:
- I doubled the amount of chocolate chips in the recipe. The original recipe only uses 1 cup of chocolate chips.
- Feel free to omit the chopped peanuts if you prefer.
- Can substitute chopped pecans or walnuts for the peanuts.
- One cup of all-purpose flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- Can Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
- When ready to bake cookies, simply add a few minutes to the cooking time.
- To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
Steph
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I always loved school lunchroom chili. Do you have a recipe?
I usually don’t have luck making chocolate chip cookies, even though I bake a lot. Made this recipe and they are wonderful- tasty and crisp. Used butter flavored Crisco that comes in bars and since I did not have regular size chocolate chips used mini. Will definitely make these again.
Thanks for sharing all of these “lunch lady” recipes! What great memories! Kids today have no idea that we used to get home cooked meals “back in the day” when we went to school. Please keep sharing them! I don’t know if I missed it, but have you shared school cafeteria spaghetti? That and chili and fried chicken were always big days at school!
I am testing out the spaghetti recipe soon. I’ll post it as soon as I can.
i have this recipe from my grandma. she was a real-life lunch lady in the 30’s
and 40’s. they are delicious however i haven’t bought crisco in decades 🙂
I’m sure the cookies use Crisco because it is cheaper than butter.