Salted Peanut Cookies
adapted and updated from Betty Grandstaff's recipe appearing in The Mixing Bowl Jeffersonville High School PTA, Jeffersonville, Indiana 1978
Ingredients
- 1 cup butter, at room temperature
- ⅓ cup light brown sugar
- ½ cup sugar
- 1 ½ teaspoon vanilla
- 1 egg, at room temperature
- ¾ cup flour
- 1 cup old fashioned rolled oats
- 1 teaspoon baking powder
- ⅔ cup salted Spanish peanuts
Instructions
- Preheat oven to 350. Line two cookie sheets with parchment. Set aside.
- In a large bowl, or bowl of a stand mixer, beat together the butter, sugars, egg and vanilla until creamy.
- Stir in the dry ingredients until a thick batter forms. Fold in the peanuts.
- Scoop about 1 1/2 tablespoons of dough about an inch apart on the lined cookie sheets.
- Bake about 12 minutes or until golden brown and baked through.
- Cool on wire racks.