Oatmeal Cookies with Peanuts
In mixer bowl, beat 2 sticks room temp butter, 3/4 c granulated sugar and 3/4 c dark brown sugar till smooth and fluffy. Add 1 tsp vanilla extract and 2 eggs, one at a time and mix well.
In a separate bowl, thoroughly mix 2 c all-purpose flour, 1 tsp baking soda, 1 tsp kosher salt☆, 1 tsp ground cinnamon.
Gradually stir flour mixture into creamed mixture. Do not over-mix. Stir in 3 c raw oats, either 1-minute quick oats or old-fashioned oats. When fully incorporated, add 1 c unsalted roasted peanuts and 1 c raisins. Refrigerate about 1 hour.
Form into balls about 2 Tbsp each, smoosh flat. These do not spread during baking. Place on ungreased baking sheet with parchment paper.
Bake at 375°F for 6 minutes; rotate pans* and bake an additional 5 minutes. Remove pans from oven and let stand 5 minutes. Move cookies to cooling racks and allow to cool 15 minutes before eating.**
☆ Iodized table salt has a bitter flavor; kosher salt is milder. It also is a larger flake and is tastier.
*Spin pans 180° and move the top pan to bottom rack, bottom pan to top rack. This ensures all cookies will bake evenly.
**These baking and cooling techniques were taught to me when I worked at a cookie store in a mall. They really make a difference.