The cookie dough is really thick, and makes about 5 dozen cookies.
We ate cookies, hot from the oven, until we were miserable.
Choose your own accompaniment. I tried both hot coffee and mint tea. Tough decision.
With 5 dozen, I knew I'd have plenty to share with the folks at the office. And I did. Brought back an empty container too. (Those little pigs!)
Oh, and in case you'd like to try a batch yourself, here is the recipe.
Vanilla-Salted Peanut Cookies
3/4 c. shortening
2 c. packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt.
2 eggs
1 T. vanilla
1-1/2 c. all-purpose flour
2 c. rolled oats
1 c. dry-roasted peanuts
1/2 c. raisins
1/2 c. flaked coconut
Preheat oven to 375 deg. In a large bowl beat shortening with an electric mixer on medium to high for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually beat in flour. Using a wooden spoon, stir in oats, peanuts, raisins, and coconut.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 7 to 9 minutes or until edges are light brown. Let stand for 2 minutes on cookie sheet. Transfer to a wire rack and let cool.
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