Salted Peanut Cookies
Farm Journal’s Country Cookbook Copyright 1959, 1972
2 eggs
2 c. brown sugar
1 ½ c. melted butter or regular margarine
1 ½ c. chopped salted peanuts
2 ½ c. sifted flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
3 c. rolled oats
1 c. corn flakes
Beat eggs; add sugar and mix well. Stir in butter, then peanuts and mix. Sift together flour, soda, baking powder and salt. Combine with rolled oats and corn flakes. Combine with egg mixture and stir well to mix. Drop by tablespoonfuls about 2 inches apart onto greased baking sheet. Bake in hot oven (400 degrees) 8 to 10 minutes.
Makes 6 dozen.
I'm not sure why this recipe caught my eye. It just seemed like a good, old-fashioned cookie recipe and it is. Crunchy and salty - what's not to like?
The Farm Journal's Country Cookbook hasn't steered my wrong yet.
I've never seen this recipe anywhere outside of our family cookbook...
ReplyDeleteMy grandmother and mother called these "Breakfast Cookies" as they have everything in them you need for a healthy breakfast- oatmeal & corn flakes included! They sent children running late off to school with a couple of these in their pockets to eat along the way.