Sunday, August 26, 2012

Oatmeal Peanut Cookies



1 cup butter (2 sticks)
1 1/2 cups white sugar
1 1/3 cups brown sugar, packed
2 eggs
1 tsp. vanilla
2 cups plain flour
1 tsp. soda
3 1/2 cups oats, old fashion
1 1/2 cups dry roasted, salted peanuts
1 cup butterscotch chips

Preheat oven to 375 degrees.  In a large bowl cream butter.  Slowly beat in sugars.  Add eggs and vanilla.  In a 2nd bowl combine flour, oats and soda.  Stir in dry mixture about 1 cup at a time until all has been added.  Stir in peanuts and chips.  Spoon onto cookie sheet lined with parchment paper.  Bake 12 minutes.  Makes about 6 dozen.

Comments:  While thumbing through an old cookbook created by the 'lunchroom ladies' from the Charlotte Mecklenburg School I ran across what was called Boyfriend Cookies.  The ingredients looked good to me but I did make a few changes.  The original recipe called for quick cooking oats, I used old fashion.  They used salted peanuts that were chopped, I kept them whole and their recipe called for chocolate bits, chopped and I used butterscotch chips.  These turned out to be some of the best cookies I've ever made.  If you closed your eyes and took a bite you would swear that you're eating coconut.  I think the combination of the texture from the oats and the taste from the butterscotch is what gives this illusion.  These are delicious!  And if 6 dozen are too many for you, simply cut the recipe in half.
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