Scott's Peanut Cookies Recipe
- 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
- 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.
2 each: 242 calories, 12g fat (3g saturated fat), 0mg cholesterol, 99mg sodium, 31g carbohydrate (17g sugars, 2g fiber), 4g protein
Reviews for Scott's Peanut Cookies
"The original recipe in the magazine calls for 2 eggs."
"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."