Salted Peanut Cookies (these were gone before I got the rest of the food served)

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Salted Spanish Peanut Cookies

 

1/2 pound red-skinned Spanish peanuts

1 cup butter, softened

1 cup sugar

1 cup packed light brown sugar

1 teaspoon vanilla

2 eggs

1 1/2 cups sifted flour

1 teaspoon baking soda

3 cups rolled or quick oats

 

1. In a colander, shake peanuts vigorously to

remove some of the skins. Set aside.

 

2. In the bowl of a standing mixer, or in a large

bowl using a hand-held mixer, beat the margarine

about 30 seconds. Gradually add sugars, then

vanilla, beating until fluffy, about 2 minutes.

Add eggs and beat well.

 

3. Sift the flour with the baking soda and add to

the margarine mixture, stirring until combined.

Stir in the oats and peanuts.

 

4. Drop dough by teaspoon onto ungreased cookie

sheets and flatten slightly. Bake in preheated

375-degree oven until lightly browned on top, 7

to 10 minutes.

 

Makes 4-6 dozen

 

 

 

 

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