An all-time favorite that is chock full of Spanish peanuts.
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1 1/2 cups firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup shortening
2 large Land O Lakes® Eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1 3/4 cups salted Spanish peanuts
Heat oven to 350°F.
Combine brown sugar, butter and shortening in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Stir in peanuts.
Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown.