no crumbs will be left on the plate with these cookies. this is a recipe makeover taken from the pages of king arthur flour baking company’s newsletter. it is a recipe from the fifties, that was changed up to include white chocolate, half the eggs, half the sugar, and no lard. yes, i think in the fifties, they baked with lard. so, these cookies are much healthier than what you could buy in the market with your own controlled ingredients. and, yes, they are yummy.
to make the cookies: preheat the oven to 350 degrees. line cookie sheets with parchment paper or silpat mats. in a large mixing bowl or kitchen aid, cream together 1/4 cup shortening, 1/2 cup or one stick of unsalted butter (room temperature) with 2 cups of brown sugar. i used dark brown sugar. next, mix in 2 cups old-fashioned rolled oats, 2 eggs (room temperature), and 2 tablespoons of vanilla. yes, two whole tablespoons of vanilla. this is the cookie’s secret ingredient.
next, whisk 1 teaspoon baking soda into 2 cups all-purpose flour, and then add into the creamed mixture. combine and scrape the sides of the bowl to make certain all the ingredients are well mixed. then, add 1 1/4 cups salted peanuts and 1 1/3 cups white chocolate chips or chunks.
scoop by tablespoon onto the cookie sheets. bake for 11 to 13 minutes until golden brown on the edges. remove from the oven and cool for 5 minutes before removing to cooling rack.
these cookies are crispy on the outside and not on the inside. the peanuts give them the peanut butter taste without the peanut butter. the vanilla gives this cookie a very good taste. and i like to believe that the oatmeal makes them healthy. i do believe that.
for more information about king arthur flour and their recipes, follow this link: http://www.kingarthurflour.com/bakingsheet/