Vanilla Salted Peanut Cookies

Better Homes and Gardens

• Ready In: 1 hr 25 mins
• Yields: 60 cookies

Ingredients

• 3⁄4 cup shortening
• 2  cups  packed brown sugar
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2  eggs
• 1  tablespoon vanilla
• 1 1⁄2 cups all-purpose flour
• 2  cups rolled oats
• 1  cup  dry roasted peanuts
• 1⁄2 cup raisins
• 1⁄2 cup flaked coconut

Directions

1. Preheat oven to 375°; in a large mixing bowl beat shortening on medium to high speed for 30 seconds.
2. Add brown sugar, baking soda, and salt; beat until mixture is combined, scraping sides of bowl occasionally.
3. Beat in eggs and vanilla until combined.
4. Beat in flour; stir in oats; stir in peanuts, raisins, and coconut.
5. Drop dough by rounded teaspoons, 2-inches apart onto an ungreased cookie sheet.
6. Bake for 7-9 minutes or until edges are light brown.
7. Let stand for 2 minutes on cookie sheet; transfer to wire rack and let cool.
8. To store: layer cookies between waxed paper in an airtight container; cover.
9. Store at room temperature for up to 3 days or freeze for up to 3 months.