Vanilla Sea Salted Peanut Cookies
If you love a combination of sweet and salty, with notes of vanilla, these Vanilla Salted Peanut Cookies is perfect for you. I added white chocolate chips and a topping of sea salt (before baking). The oatmeal adds a lovely texture to the cookie.
Servings 36 cookies
Ingredients
- 1/4 cup vegetable shortening 1 3/4-ounces
- 1/2 cup unsalted butter 1-stick
- 2 cups brown sugar 15-ounces
- 2 cups old-fashioned rolled oats 7-ounces
- 2 cups all-purpose flour (recommended King Arthur unbleached 8 1/2-ounces
- 2 large eggs
- 2 tablespoons pure vanilla extract 1-ounce
- 1 teaspoon baking soda
- 2 cups salted peanuts 8 1/2-ounces
- 1 1/3 cups white chocolate chips, optional 8-ounces
- Sea salt optional
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper (or grease them).
- In a large bowl, cream together the shortening, butter and brown sugar. Mix in the oats, eggs and vanilla
- Whisk the baking soda into the flour, and add to the butter/oat mixture, mixing until combined. Scrape the sides and bottom of the bowl, then mix in the peanuts and white chocolate chips, if using.
- Scoop by the tablespoon onto the prepared baking sheets and sprinkle a little sea salt (or coarse salt, optional) on top. Bake for 11 to 13 minutes, until golden brown on the edges.
- Remove from the oven and cool on the pans for five minutes before transferring to a rack to finish cooling completely.
Notes
Recipe source: King Arthur Flour's "The Baking Sheet" newsletter, Spring 2013.