Peanut Bounties Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Corn flakes | 1/2 Cup (16 tbs), crushed | |
| Rolled oats | 1 Cup (16 tbs), uncooked | |
| 3/4 Cup to 1 cup salted | ||
| Spanish peanuts | ||
Directions
Cream butter; add brown sugar gradually, beating until fluffy.
Add the egg and beat thoroughly.
Sift flour, baking powder, and baking soda together; add to creamed mixture in halves, mixing until blended after each addition.
Stir in the remaining ingredients.
Drop by half-teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375°F 5 to 7 minutes.
Remove cookie sheets to wire racks; cool about 3 minutes before removing cookies.
Add the egg and beat thoroughly.
Sift flour, baking powder, and baking soda together; add to creamed mixture in halves, mixing until blended after each addition.
Stir in the remaining ingredients.
Drop by half-teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375°F 5 to 7 minutes.
Remove cookie sheets to wire racks; cool about 3 minutes before removing cookies.
Chef
