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I’m super excited about this post. First, because the recipe I’m sharing for Salted Peanut Cornflake Cookies is totally wonderful. Second, because I get to tell you about one of my favorite cookbook. Let’s start with the cookbook because the recipe I’m sharing today is a slight modification of a recipe in this cookbook. The cookbook is called Farm Journal’s Country Cookbook and its copyright date is 1959! So, that is pretty epic. It is super fun to look at because the recipes seem to be in no apparent order. The desserts aren’t all grouped together, they are all mixed throughout the book along with entrees, appetizers, beverages, salads, etc. Of course, the coolest thing about this cookbook is that is used to be my Grandma Kreb’s cookbook and some of her notes are in it, which is really cool. As you can see it is well loved.
Okay so on to the recipe, right?
In the bowl of an electric mixer beat two eggs.
Add brown sugar and beat well.
Add melted butter and vanilla, beat well.
Stir in chopped cocktail peanuts.
Stir in flour, baking soda, baking powder, and salt.
As you can see the dough is very soft so far.
Add oatmeal and cornflakes! Yes cornflakes, they add a super awesome crunch to these cookies.
Drop tablespoons of dough onto a greased cookie sheet.
Bake at 400F for 8-10 minutes. Cool.
I’m pretty sure you are going to really enjoy these cookies. They are quick to make and are a great snack-time treat or dessert. By the way, I think I might have another modified recipe from Farm Journal’s County Cookbook to share with you soon.
- 2 eggs
- 2c. brown sugar, well packed
- 1½c. butter, melted
- 2t. pure vanilla extract
- 1½c. cocktail peanuts, chopped
- 2½c. flour
- 1t. baking soda
- 1t. baking powder
- ½t. salt
- 3c. rolled oats
- 1c. cornflakes
- Preheat oven to 400F.
- In the bowl of an electric mixer beat eggs.
- Beat in brown sugar.
- Beat in melted butter and vanilla.
- Stir in the chopped peanuts.
- Stir in the flour, baking soda, baking powder, and salt.
- Stir in rolled oats and cornflakes.
- Drop by tablespoons onto greased cookie sheet and bake at 400F for 8-10 minutes or until golden brown.
- Cool on wire racks.
Recipe adapted from: Farm Journal’s Country Cookbook, 1959, page 16 Salted Peanut Cookies
Recipe adapted by: Rilla Banks (A.K.A Epic Sweet)