• 1/2 Ib of shortening
  • 1/2 Ib of light brown sugar
  • 4 eggs
  • 1 Ib of pre-sifted flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup crushed peanuts
  • 8 oz semi-sweet mini-chocolate chips

Cream shortening; gradually add sugar. When creamy, add eggs, two at a time. When light and fluffy, gradually add flour. If it becomes too heavy for beaters, fold rest of flour by hand.

Fold in peanuts and chips. Keep in refrigerator for a few minutes.

Roll or drop teaspoon sized balls on cookie sheet. Bake at 400 degrees for 12 minutes.

Makes about 60 cookies .

There is a story in our family that says when my mother first made these she used peanuts in place of walnuts as called for in the typical chocolate chip cookies because peanuts were cheaper.  I don’t know if that is a true story but it does give these cookies a unique taste.  My sister Anna and I have made them for years.  But I’ve made changes to the original recipe so you can really say this is my own recipe.  Even though I have problems with my hands, I try to make them for my grandson Stephen whenever he comes home from New York.  His brother Paul loves them, too.