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Ingredients
| multipurpose shortening: 3/4 cup |
| light brown sugar (packed): 2 cups |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| eggs: 2 |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 1 1/2 cups |
| rolled oats: 2 cups |
| dry-roasted peanuts: 1 cup |
| seedless raisins (packed): 1/2 cup |
| flaked coconut meat: 1/2 cup |
Vanilla Salted Peanut Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
55 min -
Servings
60 serving(s)
Tags
- Preheat oven to 375°; in a large mixing bowl beat shortening on medium to high speed for 30 seconds.
- Add brown sugar, baking soda, and salt; beat until mixture is combined, scraping sides of bowl occasionally.
- Beat in eggs and vanilla until combined.
- Beat in flour; stir in oats; stir in peanuts, raisins, and coconut.
- Drop dough by rounded teaspoons, 2-inches apart onto an ungreased cookie sheet.
- Bake for 7-9 minutes or until edges are light brown.
- Let stand for 2 minutes on cookie sheet; transfer to wire rack and let cool.
- To store: layer cookies between waxed paper in an airtight container; cover.
- Store at room temperature for up to 3 days or freeze for up to 3 months.