Oaty peanut cookies
These cookies are chewy, crunchy and absolutely delicious! They are packed full of coconut, oats, crisp rice cereal and salted peanuts. Enjoy with a big mug of tea or coffee.
Ingredients
Serves: 6 dozen
- 225g butter
- 200g caster sugar
- 220g dark brown soft sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 200g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 pinch salt
- 160g porridge oats
- 110g desiccated coconut
- 55g crisp rice cereal, such as Rice Krispies
- 220g salted peanuts, chopped
Method
Prep:20min ›
Cook:10min ›
Ready in:30min
- Preheat oven to 180 C / Gas 4. Grease baking trays.
- In a medium bowl, cream together the butter, caster sugar and dark brown soft sugar. Beat in the eggs one at a time, then stir in the vanilla. Sieve together the flour, bicarbonate of soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oat, coconut, rice cereal and peanuts, try not to pulverize the rice cereal.
- Drop spoons of the batter onto the prepared baking trays. Bake for 10 to 12 minutes in the preheated oven. Remove from baking trays to cool on wire racks.
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Reviews & ratings
Average global rating:
(25)
Reviews in English (21)
Great cookie! Chewy with a bit of crunch from the peanuts. Mine turned out a little thin, but I didn't have real butter. A friend suggested using a little less butter when a cookie recipe turns out flat. I'll try that next time. I did try the first batch without coconut (half the family doesn't like it). I added it in before I baked the next batch and was convinced the coconut is vital. It holds together better and gives it great texture. Everyone loved the taste. Thanks for sharing this recipe! - 24 May 2006 (Review from Allrecipes US | Canada)
Well when I first tried these I thought they were pretty good but then I found myself going back for more and more. Positively addictive! I had to bring them to work to get the away from me. A great salty/sweet, chewy yet crunchy combo. Made just as directed. Excellent. - 17 Sep 2007 (Review from Allrecipes US | Canada)
Yum! These are soo good! I did have to adjust the baking time and oven temp though. The first batch set off the smoke alarms! I think I finally got it right by the 3rd batch. 325 degrees for 9 minutes was about perfect. Oh, and these spread (a lot!) while baking, so make sure to space them plenty far apart! I added a bag of butterscotch chips instead of the nuts and mmmmmmmmm! - 12 Jun 2006 (Review from Allrecipes US | Canada)