Vanilla Salted Peanut Cookies
- Preheat oven to 375 degrees F. In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in oats. Stir in peanuts, raisins, and coconut.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 7 to 9 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool. Makes about 60 cookies.
From the Test Kitchen
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.