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 our 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.
1 cup granulated sugar
1 cup shortening
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
1 cup unsweetened corn flakes
1 cup quick-cooking oats
1 cup sweetened flake coconut
1 cup lightly salted dry roasted peanuts
- 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.
Makes about 48 cookies.
NUTRITION INFORMATION PER SERVING (1 COOKIE,28 g): 130 calories, 3g protein, 16g carbohydrates, 1g dietary fiber, 7g fat, 2.5g saturated fat, 0g trans fat, 15mg cholesterol, 12mcg folate, 55mg sodium, 0mg vitamin C, 1mg iron, 7mg calcium.