These down-home cookies are a family favorite. Toasting the oats gives them an extra nutty flavor. The cookies freeze well and remain crisp even after thawing.
—MARILYN KRUEGER MILWAUKEE, WI
PREP: 20 MIN. + STANDING • BAKE: 10 MIN. • MAKES: 3 1/2 DOZEN
3/4 cup butter, cubed
2 1/2 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup salted peanuts, coarsely chopped
In a large skillet over medium heat, melt the butter until lightly browned. Add the oats, stirring constantly until golden, 8-10 minutes. Remove from heat; cool. Combine flour and baking soda; set aside. In a large bowl, beat brown sugar, eggs and vanilla until light. Stir in dry ingredients and peanuts until well blended. Let stand for about 15 minutes. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10 minutes or until golden. Remove to wire rack to cool.