Salted Peanut Cookies
"Another recipe from my Mother. These cookies are awesome with coffee or a glass of cold milk! You don't have to worry about storage, they don't stay around long at all!"
- Ready In:
- 18mins
- Ingredients:
- 9
- Yields:
-
24-36 cookies
ingredients
- 1 1⁄2 cups brown sugar
- 3⁄4 cup granulated sugar
- 1⁄2 cup Crisco
- 1⁄2 cup unsalted butter
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1⁄2 cup coconut
- 1 cup salted peanuts
directions
- Preheat oven to 375 degrees.
- In mixing bowl cream together brown sugar, granulated sugar, Crisco shortening and butter.
- Add eggs, one at a time.
- In separate bowl, mix togehter all dry ingredients. Add to creamed mixture slowly on medium-low speed of electric mixer. Stir in coconut and peanuts.
- Roll into 1-inch balls. Place on lightly greased cookie sheets approximately 2-inches apart. Dip fork into flour and make criss-cross design on cookie ball to flatten.
- Bake for 8-9 minutes. Remove from cookie sheet immediately and let cool on cooling rack. Enjoy!
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Reviews
-
Great recipe--just what I was looking for. I made a few substitutions based on personal preference. I don't like to use Crisco, so I used only butter. Also, to reduce fat I almost always cut the amount of butter in half in cookies. This time I used slightly more than half a cup, which was a little bit more than half the total amount of fat called for. They came out wonderfully. Really tasty. I didn't actually count, but the recipe made at least 60 cookies, so I was glad I didn't double it. Thanks for a great recipe, Cindi.
RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.
