School Days Peanut Butter Chews

"Here is the original recipe from the San Diego Unified School District Food Services Department (printed in the local paper). Does anyone remember these goodies? Brings back memories.....YUM!"
 
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photo by Sandi J. photo by Sandi J.
photo by Sandi J.
photo by Crystal B. photo by Crystal B.
Ready In:
45mins
Ingredients:
15
Yields:
32 bars
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ingredients

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directions

  • Combine butter, sugars, peanut butter, eggs and vanilla in a mixing bowl.
  • Mix, creaming well.
  • Sift together flour, baking powder and salt.
  • Add rolled oats and mix well.
  • Add dry ingredients to creamed mixture.
  • Mix until well blended.
  • Spread batter into a greased 12-by-18-inch cookie pan with sides.
  • Bake at 350 degrees for 25 to 30 minutes.
  • Do not over-bake.
  • For the glaze: Combine powdered sugar and peanut butter.
  • Gradually add hot water.
  • Spread glaze on warm Peanut Butter Chews.
  • Cut while warm.
  • Cookies will be of a chewy consistency.

Questions & Replies

  1. How do I know they are fully cooked? is it like a cake where I stick a toothpick and if its clean they're done? just wondering what I'm looking for since they are chewy
     
  2. Has anybody said whether butter or Crisco work better?
     
  3. I went to Stanley junior High and they was good back then my mom use to give me mk eye to bring her some home but I would never bring them because I ate them up before I even leave school lol. So I hope when I make this recipe they taste just like them
     
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Reviews

  1. Absolutely delicious! I grew up in San Diego, and used to enjoy these in school. If you are a peanut butter fan, you'll love these. After I made them, I passed them out to a few neighbors and several co-workers. Everyone gave them rave reviews! They are pretty easy to make, but I have a few suggestions to help ensure that they come out just right. First, try grinding up the oats into a fine powder in your blender. Then, sift the oat powder in with the other dry ingredients. If you don't grind up the oats, your chews will have a sort of "oatmeal cookie" texture. Second, the glaze portion of the recipe as written does not make enough glaze to completely cover the chews. Try doubling the glaze portion of the recipe. Third, mixing the glaze ingredients in your blender will ensure a much smoother consistency for your glaze. Fourth, let the chews cool a good 20-30 minutes before you try to put the glaze on them. Fifth, let them cool at least an hour before you attempt to cut them. I hope these suggestions prove helpful! Enjoy!!
     
  2. Yes, I believe this is the one. I graduated from Hoover High in San Diego in 1971 and contacted the school cafeteria for the recipe. I have since lost it, so this was nice to see someone else posted it. I made it and the only thing I would do is double the icing. It just wasn't quite enough to cover them. The recipe I had said you can either add oats or coconut. When I made them a long time ago; I added both. It makes them soooo chewy. This time I just followed your recipe and it was wonderful! Thanks so much. Sally
     
  3. I liked this recipe alot and it's "almost" exactly like the pnut chews we ordred at school...except that these turned out a little bit drier (or less chewy). My thinking is that public school cafeterias probably didn't use butter and perhaps shortening produces a more moist (and greasy) chew. I reduced the suguar by 1/2 cup because 3 cups of sugar total scared me!
     
  4. This is great! I was in elementary in San Diego in the early 80s and I still remember looking forward to Wednesdays bc they had these peanut butter brownies. Tried several recipes but i cant wait to try the original SDUSD recipe!
     
  5. Taste just like we did in school with our little carton of milk to wash it down. Yum!!
     
    • Review photo by Crystal B.
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Tweaks

  1. I have the original recipe from the paper and the amounts in this recipe may be a bit off due to translation from ounces to volume. These are the differences I have: 5.5 ounces softened butter 7.5 ounces brown sugar 14 ounces granulated sugar 9 ounces peanut butter 8 ounces all purpose flour For the icing: 5 ounces powdered sugar 1 ounce peanut butter 2 TBSP plus 2 tsp very hot water The other ingredients are the same except mine says you can substitute shredded coconut for the rolled oats. I've eaten them both ways when San Diego City School's cafeterias used to bake them in school kitchens. Boy, I sure would like a few more of their recipes, especially the one for chocolate mint pie. They also had the best cheese enchiladas. I might add that the proportions of fats and sugars may be throwing this recipe off for some people as both effect moistness. Try using these proportions by weight and see if your recipe is more successful. Use of the proper pan may also be a factor. And don't forget to use an oven thermometer to test the accuracy of your oven. I have to set mine 12 degrees higher to attain the proper temperature. I use a 12 x 18 pan, also called a 2/3 sheet pan, that I bought at a restaurant supply store. They are so handy I bought two plus a rack to set inside them. I've got a batch cooking right now.
     
  2. Grind the oats and triple the icing Let the Pan cool for 10 minutes and put your icing all over it then allowed to cool before cutting
     

RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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