This is a confectionary delight from the secret archives of the Mones Family. My wife is a great baker and always produces such great dishes for the sweet tooth. As I am not a chocolate chip cookie lover (don’t judge me!), she came up with this oatmeal cookie that is my all time favorite. Fair warning, “bet you can’t eat just one.” Yes, they are crispy and crunchy and addicting!! We had them over the holidays, but they are definitely candidates for cookie of the month event.
INGREDIENTS:
- 1 Cup butter
- 1 Cup sugar
- 1 Cup light brown sugar
- 1 Tsp good vanilla
- 2 Extra large eggs
- 1 1/2 cups sifted flour
- 1 Tsp baking soda
- 3 Cups quick oats
- 1 Pound Spanish peanuts (canned, salted. Leave skin on)
INSTRUCTIONS:
- Preheat oven to 400 degrees
- Cream butter, sugars, vanilla and eggs. The secret to these cookies is that my wife creams these ingredients for at least 15 minutes, or more, until they are super fluffy. She uses the paddle attachment on her KitchenAid mixer, starts on low speed and once blended continues on medium speed.
- Mix flour and soda and add to cream mixture on low speed.
- Add oatmeal and mix until well blended.
- With a spatula, add the Spanish peanuts and mix well.
- Using a 1.5 tablespoon cookie scoop, place each on a parchment paper lined cookie sheet.
- Bake for 12 minutes (may vary plus or minus depending on your oven).
- Cool on a baking rack and keep in an air tight container.
Visit the Store to shop for items used in this recipe.