Salted Peanut Cookies

These cookies are from the “Good Housekeeping Cook Book".   They are a thin, chewy cookie; very easy to make, and a good way to use up flaked cereal.  They have a very nice peanutty taste and texture.
The original called for 1/2 cup butter and no shortening but they spread too much.  Half butter and half shortening cured the problem for me.              

 Salted Peanut Cookies

  1 1/2      Cups  All Purpose Flour -- 7 ounces

     1/2     Teaspoon  Baking Powder

     3/4     Teaspoon  Baking Soda

     1/2     Teaspoon  Salt

     1/4     Cup  Soft Butter 
     1/4     Cup Shortening

  1 1/4     Cups  Brown Sugar -- 8 ounces

  1           Large  Egg -- unbeaten

     1/4     Cup  Milk

  1 1/2     Cups  Wheat or Bran Flakes with or without raisins

     3/4     Cup  Salted Peanuts -- chopped

Preheat oven to 375°.  Sift flour with baking powder, baking soda, salt.  Cream butter until light and fluffy, gradually adding brown sugar.  Add egg; beat well.  Add flour mixture alternately with milk, mixing well after each addition.

Stir in cereal and peanuts.  (I chilled 1 hour)

Drop level tablespoonfuls onto greased cookie sheets (about 2 " apart).  Bake 8 minutes or until done.

  "4 1/2 Dozen"