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It's cookie time! It's been a long time since this little space has gotten any attention, but after these cookies came out of the oven I knew I had to share them. Who can resist chunky vanilla oatmeal cookies loaded with salty peanuts and white chocolate? Think PayDay candy bars, only with a little crunch around the edges instead of the chew. I didn't think of it until after I made these, but I think a little sprinkle of Fleur de Sel on top would make them extra special.
School has been keeping me extra busy these days, but I'm going to try to make time to share some of my old and new favorite cookies in time for the holidays. Hope to see you soon!
Betty
Vanilla Salted Peanut Cookies
from The Baking Sheet (King Arthur Flour) Spring 2013
Ingredients
1/2 cup (1 stick) butter
1/4 cup vegetable shortening
2 cups brown sugar
2 cups old fashioned rolled oats
2 large eggs
2 Tablespoons vanilla extract
1 teaspoon baking soda
2 cups all purpose flour
1 1/4 cups salted peanuts
1 1/3 cups white chocolate chips
Directions
- Preheat oven to 350F
- Cream together butter, shortening and brown sugar.
- Mix in the eggs, oats, and vanilla
- Whisk baking soda into flour
- Incorporate flour mixture into the butter/oat mixture
- Mix in peanuts and white chocolate
- Scoop by Tablespoons (I used a medium sized scoop) onto parchment covered baking sheets.
- Bake for 11-13 minutes, or until golden brown at the edges. (Longer baking times make a crunchier cookie, if that's what you prefer.)
- Let cool on baking sheets for 5 minutes, then transfer to a rack to finish cooling.
- Yield: about 4 1/2 dozen cookies
