Christine's Peanut Butter Cookies

  • serves 24
Christine Cushing
Christine Cushing

The cornmeal and oatmeal give these cookies extra crunch!

16 Ratings
Directions for: Christine's Peanut Butter Cookies


1 cup roasted salted peanuts (250 ml)

1 cup light brown sugar (250 ml)

¾ cup butter (375 ml)

2 eggs

1 Tbsp molasses (15 ml)

½ tsp vanilla extract (2 ml)

1 ½ cup all-purpose flour (375 ml)

½ cup ground cornmeal (125 ml)

1 tsp baking powder (5 ml)

¼ tsp baking soda (1 ml)

⅒ tsp ground cinnamon (0.5 ml)

¼ tsp salt (1 ml)

½ cup rolled oats (125 ml)


1. Preheat oven to 350 degrees F.

2. Line a large baking sheet with parchment paper.

3. Chop the nuts coarsely in a food processor. Remove ½ cup of the peanuts and reserve. Add the sugar and butter to the food processor and process until just mixed. Add the eggs, molasses and vanilla extract and process until smooth. Add the flour, cornmeal, baking powder, baking soda, ground cinnamon and salt. Mix until just smooth.

4. Place dough in medium bowl and fold in the rolled oat and reserved peanuts. Scoop 1 ½ tbsp. dollops of dough. Put them on the prepared baking sheet, spacing them 1-inch apart. Press the tops gently with a fork. Bake cookies until golden brown, about 12 to 15 minutes. Remove and cool. Makes about 24 cookies.

See more: North American, Bake, Dessert, Snack, Summer, Nuts, Picnic

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