- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, lightly beaten
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups quick-cooking oats
- 1 cup salted peanuts
- In a bowl, cream shortening and sugars; beat in eggs. Combine flour, baking powder and baking soda; stir into creamed mixture. Add the oats and peanuts. Drop by heaping teaspoonfuls onto greased baking sheets. Dip the bottom of a glass in sugar and slightly flatten cookies. Bake at 350° for 7-10 minutes. Yield: 4 dozen.
Originally published as Scott's Peanut Cookies in Taste of Home December/January 1995, p47
Reviews for Scott's Peanut Cookies
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Reviewed Sep. 2, 2015
"The original recipe in the magazine calls for 2 eggs."
Reviewed Jan. 12, 2013
"The directions state add eggs, but none are listed. I added two and they came out fine. I got 54 cookies out of this recipe and baked them for 10 minutes."