Preparation:
1. Bring the starter to room temperature in a large bowl and allow it to become active before beginning to mix cookies. 2. In a second bowl cream together the shortenings and sugars until fluffy, then beat in the egg and water. Beat well. With a wooden spoon mix in the sourdough starter, vanilla, soda, salt and flour. Stir until everything is well combined. Work in the rolled oats gradually. The batter will be quite thick by this time. 3. Lightly brown the peanuts in the oven or by shaking them in a hot skillet. Do not add fat or salt to them. When they have cooled, stir them into the dough. 4. Drop the dough by rounded teaspoonfuls onto a well greased cookie sheet. Leave space for the cookies to flatten and spread as they bake. Bakei n a preheated 400F oven for about 10 minutes, or until cookies are brown. Cool the cookies on a rack before serving or storing.
Makes about 36 cookies. |
