Family Favorites - 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"

1 comment:

  1. My husband is now on dialysis and we can't have nuts in foods, but I bet that I could make this recipe without nuts!


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