Salted Peanut Cookies

002Oatmeal cookies are a favorite in our house.  I don’t make cookies as often as I used to, and not nearly as often as Joe would like for me to, but I have tried a variety of recipes besides the tried and true Oatmeal Raisin.  This batch of cookies disappeared so fast I am glad I took the picture as soon as they were taken from the oven!  They are a smaller, crispier cookie than most Oatmeal cookies, and the addition of salted peanuts is definitely a taste treat. Of course, for those who have members of their family with a peanut sensitivity, the recipe works fine if you omit the peanuts.

Salted Peanut Cookies

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs, beaten

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

3 cups oatmeal

1 teaspoon vanilla

1 cup salted peanuts (I used large Virginia peanuts)

Cream butter and sugars, add beaten eggs, and mix well.  Sift flour, soda, and baking powder together and add to creamed mixture.  Add oatmeal, vanilla, and peanuts. Mix well.  Drop by teaspoonful on greased cookie sheets.  Bake 12 minutes at 350 degrees. Remove from baking sheet to wire rack to cool.  Makes at least 7 dozen cookies.

This recipe is found in the cookbook published by the Richardson, Texas Woman’s Club – The Texas Experience, Friendship & food Texas Style given to me in 1984 by my dear friend Sondra Skaggs.

 

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