1 c. shortening (butter)
1 c. sugar
1 c. brown sugar
2 eggs
1 c. salted Spanish peanuts (1/2 lb.) I used cocktail peanuts
1 tsp. vanilla
1 tsp. baking soda
1 1/2 c. sifted flour
3 c. rolled oats

Cream shortening, add sugars gradually, continuing creaming. Add vanilla and unbeaten eggs, beat thoroughly. Add soda sifted with flour. Stir in rolled oats. Add peanuts. Drop by teaspoon on cookie sheet. Bake until light brown in hot oven (400 degrees) for 10-15 minutes. Yields 8-10 dozen.

These cookies are delicious without nuts, too!