Getting together with my husband’s family always makes me want to dig out the family cookbooks that are filled with many decades of favorite recipes. These old tried and true recipes are the ones I like to make the most because they’re backed with a sense of history, family, and love. And I figure they wouldn’t get passed on if they were lousy recipes!
When I asked the family what their favorite birthday cakes were as a kid, almost all of them said they would request a peanut butter cake. Sure enough, the recipe for their mom’s peanut butter cake is in one of the books. But it doesn’t call for buttermilk, which was one of the ingredients I wanted to use for my next cake. I bookmarked that one for a future date, and was left with an itch to bake something small and fun.
Then I saw Salted Peanut Cookies. This one comes from my husband’s grandmother’s mother (and the note indicates it’s still a favorite). The instructions are brief — which makes me think the homemakers of that generation did so much baking that they just knew what to do:
Mix well in order given. Form in balls. Press flat and bake at 375°. May omit peanuts and use as ice box cookie.
Ha! Luckily I’ve got some cookie-baking experience under my belt. I didn’t press mine flat, and took an educated guess at baking time.
These cookies are delightful — the sweetness of the sugars (they are very sugary) mixed with the saltiness of the peanuts is awesome, and then the cookie is mellowed a bit from the oats. I see why these were marked as a favorite! The texture is best right out of the oven. After a day in a container on the counter, they get more hard and tough. But they still taste good. They actually become better milk-dunking candidates.
Salted Peanut Cookies
- 1/2 c granulated white sugar
- 1/2 cup brown sugar (I used dark)
- 1/2 c shortening
- 1 egg, room temperature
- 1/2 tsp vanilla
- 110 g freshly milled hard white wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 1/4 c old fashioned rolled oats
- 1/2 c salted peanuts, coarsely ground (pulsed in the food processor about 20 times worked for me)
- Preheat oven to 375°. Line baking sheets with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream together sugars and shortening. Mix in the egg and vanilla.
- Mix the sugar blend into the flour blend. Stir in the oats and peanuts.
- Scoop (I use a medium cookie scoop) dough onto parchment-lined baking sheets, about 2 inches apart. Bake on middle rack for 5 minutes, then rotate the pan and bake another 5 minutes. When done, cool for 3 minutes on the pan and then move to a cooling rack.
These cookies taste best after they’ve cooled on the rack for about 15-30 minutes. Store any that don’t get eaten right away in an airtight container (but note that they won’t be as soft as right after they’re baked).