12 ounces margarine
8 ounces granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
12 ounces all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 ounces uncooked quick rolled oats
1 pound salted peanuts
Yield: 9 dozen
1. Cream margarine and sugars on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla. Mix for 5 minutes.
3. Combine dry ingredients. Add to creamed mixture.
4. Add rolled oats and peanuts. Mix until blended.
5. Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
6. Bake at 350°F for 10-12 minutes.
Yield: 9 dozen
8 ounces granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
12 ounces all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 ounces uncooked quick rolled oats
1 pound salted peanuts
Yield: 9 dozen
1. Cream margarine and sugars on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla. Mix for 5 minutes.
3. Combine dry ingredients. Add to creamed mixture.
4. Add rolled oats and peanuts. Mix until blended.
5. Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
6. Bake at 350°F for 10-12 minutes.
Yield: 9 dozen
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