PEANUT BUTTER

CRUNCH COOKIES

The addition of honey-roasted peanuts livens up a usually soft cookie and makes them an extra crunchy treat. Peanuts are one of the world's oldest crops originally grown by the Ancóns of Peru in 750 BC. In America, they were originally planted only to feed livestock. Peanuts are high in folic acid which is essential during the earliest weeks of pregnancy.

    3/4 cup peanut butter
    1/2 cup butter
    1 1/4 cups dark brown sugar
    1/4 cup whole milk
    1 tablespoon vanilla extract
    1 large egg
    1 3/4 cups all-purpose flour
    1/4 teaspoon salt
    3/4 teaspoon baking soda
    1 cup honey roasted peanuts

1.  Preheat oven to 350 °.

2.  In a large bowl, use a mixer to cream the peanut butter, butter
     and brown sugar. Beat in the milk, vanilla and egg.

3.  Beat in the flour, salt and baking soda, then stir in peanuts.

4.  Drop by the tablespoonful onto a baking sheet. Slightly flatten
     the cookies with your palm. Bake 8-10 minutes.

     Makes 2 large bags