Cookie:

1 c. Kelloggs All-bran
1/2 c. milk
1 c. flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 c. brown sugar, firmly packed
1/2 c. soft butter
2 eggs
1 tsp vanilla
1/2 c. coarsely chopped Planters Dry Roasted Peanuts
1 c. seedless raisins

Measure Kellogg's All Bran into small bowl. Add milk, let stand until moisture is taken up. Sift flour, soda and spices, set aside. Beat sugar and butter, until light and fluffy. Add eggs, vanilla and All-Bran mixture, beat well. Add sifted ingredients, stir until mixed. Stir in Planters Peanuts and raisins. Drop by level tablespoonful onto lightly greased baking sheet.

Bake in moderate oven 375°F about 12 minutes or until golden brown. Remove from baking sheet. If desired frost with vanilla icing and sprinkle with chopped peanuts.

Yields about 4 dozen cookies, 2 1/2 inches in diameter.

Icing:

1 1/2 c. sifted powdered sugar
1 tsp vanilla
2 tbsp butter, melted
2 tbsp milk
1/4 c. coarsely chopped peanuts

Beat sugar, vanilla, butter and milk together till smooth. Frost cookies and sprinkle with chopped nuts.