Salted Peanut Cookies are the perfect combination of sweet, salty and crunchy. Have some today with a glass of cold milk!
My grandma Ruby had a spiral notebook that she kept all of her tried and true recipes in. Some were clipped and taped to the pages. Others were written by hand (I love having her handwriting preserved!). The best thing about the notebook is that every square inch of paper is used…there was no wasting. In fact, it’s sometimes hard to tell where one recipe ends and the next one begins. Grandma was frugal! Of all the cookie recipes she had saved, these Salted Peanut Cookies were her favorite.
Because Grandma loved them so much, we had them regularly at picnics and family gatherings. Every summer, we had a 4th of July family picnic at the cottage. The menu always included fried chicken, potato salad, jello salad, frosted brownies and these cookies. It may not be picnic season here in the Midwest, but these cookies are perfect anytime. I baked a double batch last week and sent some back to college with my son, took some to my dad and the rest went to my father-in-law.
They start with creamy butter and use only brown sugar, so they have a rich caramel flavor. Then we stir in oats AND cornflakes, (so we can pretend it’s healthy!). Finally, a big dose of salty cocktail peanuts are added. All these ingredients create a cookie with the perfect combination of sweet and salty AND crunchy and chewy.
These wholesome Salted Peanut Cookies make a great after school snack with a glass of milk. They freeze and travel well, so bake some up to send to your loved ones! Happy Baking!
Yields 2 1/2 dozen cookies
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups quick cooking oatmeal
- 1 cup cornflakes
- 1 1/2 cups salted peanuts
- Heat oven to 350 degrees F.
- In medium bowl, stir together flour, baking powder and baking soda; set aside.
- In large bowl, beat butter and brown sugar on medium speed until light and fluffy. Add eggs and mix well. Stir in vanilla.
- Add flour mixture to butter mixture and blend on low speed, scraping bowl often, until well combined.
- Stir in oatmeal, cornflakes and peanuts.
- Drop dough by rounded teaspoonfuls, 2 inches apart, onto a lightly greased baking sheet. Bake 8-10 minutes, until set. Cool 1 minute on pan; remove from pan and cool completely.