Salty Peanut Cookies
Salty Peanut Cookies offer a delightful crunch with a hint of saltiness, combining oatmeal, peanuts, and corn flakes for a nostalgic treat perfect for sharing.
Ingredients
Instructions
- Sift together flour, baking powder, and soda.
- Set aside.
- Cream together brown sugar, white sugar, shortening, eggs, and vanilla.
- Add the dry ingredients to the creamed mixture and mix well.
- Then add the oatmeal, peanuts, and corn flakes one at a time, mixing after each addition.
- Drop spoonfuls onto a greased cookie sheet, about 1 1/2 inches apart.
- Bake at 350°F (175°C) for 12 to 15 minutes until golden brown.
Tips & Substitutions
For a twist on flavor, consider substituting half of the shortening with unsweetened applesauce for a lighter cookie. If you prefer a nuttier taste, you could use almond flour instead of some of the all-purpose flour. Be sure to mix the dough until just combined to avoid tough cookies. This recipe pairs wonderfully with a glass of milk or a warm cup of tea.
Serving Suggestions
These salty peanut cookies are perfect as an afternoon snack or dessert. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For added flair, serve them as part of a dessert platter alongside Marla'S Chocolate Crinkles. They can also be enjoyed with a cup of coffee or a glass of cold milk for a classic treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresher longer, consider freezing them in a single layer on a baking sheet, then transferring to a freezer-safe bag for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Salty Peanut Cookies contains roughly 263 calories, with 5g protein, 50g carbohydrates, and 5g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of vitamin A and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter instead of shortening?
Using natural peanut butter can change the texture and spread of the cookies, as it contains oils that may lead to a softer dough. If you use it, consider reducing the amount of sugar slightly to balance the sweetness. You might also want to chill the dough for a bit before baking to maintain shape.
What can I substitute for corn flakes?
If you don't have corn flakes on hand, you can substitute with crushed rice cereal or even granola for a different texture and flavor. Just ensure whatever you choose is crunchy to maintain that delightful crunch in the cookies.
How do I know when the cookies are done baking?
Cookies are typically done when they are golden brown around the edges and still slightly soft in the center. They will firm up as they cool. Keep an eye on them, as baking times can vary based on your oven and the size of the cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).