Peanut and Raisin Cookies (using Cheding's Peanut of Iligan)
My husband’s colleague who went for a vacation in Cagayan de Oro brought us plenty of Cheding’s Peanuts, the pride of Iligan City. When I went to Mindanao, I remember buying a lot of this particular peanut brand as pasalubong (gift). We love Cheding’s Peanuts for its nice roasted character, strong peanut aroma and mild, creamy taste. We can’t resist munching it over and over. It’s a “sige – sige” experience, once you start you can’t stop. Because we have lots of it, I was enthused to create good chows out of it. From stir-fried egg noodles to snacks and desserts, I was busy sprinkling it onto our dishes. Here’s our Peanut and Raisin cookie with no less than Cheding’s Peanut as main ingredient. Grab a mug of your favourite drink and voila! you have a perfect snack pair. A heart-warming book is all you need to complete a relaxing treat.
Peanut and Raisin Cookies
1 cup all purpose flour, 1/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup margarine, 1/2 cup white sugar, 1/2 cup brown sugar, 1 large egg, 1/2 tsp vanilla extract, 1/4 cup dessicated cocount, 1/2 cup raisins, 1/2 cup cheding's peanuts
How to make:
Pre-heat oven to 180 C. Mix flour, baking powder, baking soda and salt in a bowl. Cream together margarine and sugars in a mixer bowl. Add egg and vanilla extract. Gradually add in mixture of dry ingredients. Mix until well blended. Using a spoon, stir in dessicated coconut, raisins and peanuts. Drop a spoonful of cookie dough 1 1/2 inches apart onto an ungreased baking sheet and bake for 15 minutes. Transfer to a wire rack and cool.