Peanut and Oatmeal Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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I found the basic contents for this recipe in an old cookbook. I made some modifications to add flavor and reduce the sugar content. Ingredients:
1 cup roasted salted peanuts |
1 cup light brown sugar, lightly packed |
3/4 cup butter, at room temperature |
2 large eggs |
1 tablespoon molasses |
1 teaspoon vanilla extract |
1 1/2 cups all-purpose flour |
1/2 cup ground cornmeal |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
1/8 teaspoon freshly ground nutmeg |
1/4 teaspoon salt |
1/2 cup rolled oats |
Directions:
1. Preheat oven to 350°F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a food processor, chop the peanuts coarsely, reserving 1/2 cup of chopped peanuts, leaving the remainder in the food processor.
4. Add the brown sugar and butter and process until just mixed.
5. Add the eggs, molasses and vanilla extract and process until smooth.
6. Add the flour, cornmeal, baking powder, baking soda, ground cinnamon, ground nutmeg and salt and process until a smooth dough forms.
7. Transfer mixture to a large mixing bowl.
8. Add the reserved 1/2 cup of peanuts and oatmeal and using your hands, mix until well incorporated.
9. Using an ice cream scoop (about 2 tablespoons), scoop mixture and place on the prepared baking sheet, spacing about 1 inch apart.
10. If desired, press the tops gently using a fork.
11. Bake in preheated 350 F for 12 to 15 minutes or until golden brown.
12. Remove and cool on a wire rack.
13. Store in a large plastic container with cover.
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