Scott's Peanut Cookies Recipe

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These cookies are packed with oatmeal and peanuts for a hearty, satisfying taste.—Scott Walter, Little Rock, Arkansas
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch
MAKES:24 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch
MAKES: 24 servings


  • 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

Nutritional Facts

1 serving (2 each) equals 242 calories, 12 g fat (3 g saturated fat), 0 cholesterol, 99 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.


  1. 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

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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."

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