Salted Peanut Cookies is from the 1976 Kansas Wheat Commission recipe booklet when Anna Jane Baird was the home economist in Hutchinson, Kansas. The recipe has been retested by Cindy Falk, in their modern day test kitchen in Manhattan, Kansas. Forty years later, Salted Peanut Cookies is a tried-and-true recipe. This bicentennial liberty bell has been in the Kansas Wheat Commission Test Kitchen since 1976.
Prep Time 30 minutesminutes
Cook Time 12 minutesminutes
Total Time 42 minutesminutes
Servings 48
Baking Temp 350°F
Equipment
Baking sheets
Stand mixer bowl
Medium bowl
Wire racks
Ingredients
1cupbrown sugar
1cupgranulated sugar
1cupshortening
2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonvanilla extract
2largeeggs
1cupunsweetened corn flakes
1cupquick-cooking oats
1cupsweetened flake coconut
1cuplightly salted dry roasted peanuts
Instructions
Cooking
Position rack in the middle of the oven; preheat to 350°F. Coat with nonstick spray or line with parchment paper 4 large baking sheets.
In stand mixer bowl, cream together brown sugar, granulated sugar, and shortening.
In medium bowl, whisk together the flour and baking soda; add to bowl.
Add vanilla, eggs, corn flakes, oats, coconut, and peanuts; mix until evenly incorporated.
Shape the dough into 1-inch balls and place on baking sheets; allow room for spreading.
Bake one sheet at a time for 12 to 14 minutes or until light golden. Transfer the cookies to wire racks.