Chunky Salted Peanut Cookies

This is the perfect cookie for a glass of milk!  Salty and not too sweet.  I chose it because my husband had purchased one of those BIG jars of salted peanuts at Costco, but had quit eating them.  This recipe from “Land O Lakes Best Loved Recipes" solved the problem, it is chunky with nuts.  They freeze well too.   Don’t get them too large, or they brown before they bake through.   My husband loved these - they are right up there on his favorite cookie list.        

Chunky Peanut Cookies

  1 ¾       Cups  Flour, All-purpose -- 8 7/8 ounces

     ½       Cup  Brown Sugar -- firmly packed (4 ounces)

     ½       Cup  Sugar -- 3 1/2 ounces

     ½       Cup  Butter -- softened

  2           Large  Eggs

  1           Teaspoon  Salt

     ½       Teaspoon  Baking Soda

     ½       Teaspoon  Vanilla Extract

  2           Cups  Peanuts -- salted, cocktail (10-11 ounces)

Heat oven to 350°.  Grease or line two cookie sheets with parchment.

In large mixer bowl, combine all ingredients except peanuts.  Beat at low speed, scraping bowl often, until well mixed (2-3 minutes.  By hand, stir in peanuts.

Drop dough by rounded teaspoonful’s (I like a size 60 scoop) onto prepared cookie sheets.  Bake 8-12 minutes until lightly browned.

2012 Cost:  $2.85 or 6¢ each

Yield:  "4 Dozen"

Per Serving: 85 Calories; 5g Fat (52.9% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 82mg Sodium.  Exchanges: 1/2 Grain (Starch).