I don't know how many of you grew up where I did in Utah, but if you did you should remember this and you can wax nostalgic with me.I think the school district had strange ideas on food groups and nutrition...not that that stopped me from eating the stuff they made! Heavens no! One of my favorite menus (I think it was weekly, it was so popular) was French Dip Sandwich day. The food groups on that day consisted of a french dip sandwich with au jus, tater tots and a peanut butter finger. I can't remember if there was a vegetable. I imagine that the tater tots qualified as such back in those days--you know, the early 80's.
At any rate, I remember the fights that ensued over those Peanut Butter Fingers. They were so good! We loved them so much that my sister, who was working for the school district at the time, bribed some lunch ladies for the recipe.
So here it is in all it's glory, kids. Real, honest-to-goodness School Lunch Food! It's written up just as I got it...very simple instructions. Thanks, lunch ladies!
Peanut Butter Fingers
Preheat oven to 350 degrees F
Cream Together:
1 cup white sugar
1 cup brown sugar
1 cup butter or margarine
Add and Beat well:
2 teaspoons vanilla
2 eggs
1 cup creamy peanut butter
Combine and then add to peanut butter mixture, mixing well:
2 cups oatmeal (quick rolled oats)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
-Spread the cookie dough evenly onto an ungreased 1/2 pan cookie sheet (mine measures 11x17...if you want to use a 9x13 pan, half the recipe)
-Bake for 15 minutes or until golden brown.
-Remove from oven and let stand for about 5 minutes.
-While still hot spread 1 and 1/2 cups peanut butter over the top.
-Cool completely and frost with chocolate buttercream frosting. (Recipe Follows)
-Cut into bars.
Chocolate Buttercream
This recipe makes just enough to frost these cookies perfectly.
1 and 1/2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
-Beat 3/4 cup of the powdered sugar with the cocoa powder, butter, vanilla and 1 tablespoon of the milk until creamy.
-Gradually beat in the remaining powdered sugar and add milk as needed (one tablespoon at a time) until smooth and you reach desired spreading consistency. You might not need all the milk.
