Crunchy Coconut Peanut Oatmeal Cookies

Recipe Collection: Dessert

Crunchy Coconut Peanut Oatmeal Cookies satisfy your sweet tooth with a delightful combination of coconut and peanuts, offering a chewy yet crunchy texture. This vegetarian American treat is perfect for any occasion, with the added depth of vanilla and brown sugar providing a rich flavor. Ideal for those with gluten, dairy, and peanut allergies, these cookies are versatile enough to be enjoyed with a glass of milk or a warm cup of tea.

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Overview

These cookies are a delightful twist on a classic, combining the nostalgic flavors of Cracker Jack with a modern gourmet touch. The blend of oats, coconut, and peanuts creates a chewy yet crunchy texture, while the addition of vanilla and brown sugar adds a rich depth of flavor. Perfect for any occasion, these cookies are sure to impress with their unique taste and satisfying crunch.

Diet Type

Vegetarian

Allergies

Dairy, Peanuts, Gluten

Cuisine

American

Serving Size: 36

Cooking Time: 25 minutes

Ingredients

• 1 Cup butter, softened
• 1 Cup white sugar
• 1 Cup packed brown sugar
• 2 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 1.5 Cups all-purpose flour, sifted
• 1 Teaspoon (tsp) baking soda
• 1 Teaspoon (tsp) baking powder
• 1 Pinch salt, to taste
• 2 Cups quick cooking oats
• 1.5 Cups flaked coconut
• 2 Cups crisp rice cereal
• 1.5 Cups salted peanuts, minced

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Line your cookie sheets with parchment paper for easy removal and even baking.
2. In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, stirring until just combined.
5. Gently fold in the quick cooking oats, flaked coconut, crisp rice cereal, and minced salted peanuts. Ensure even distribution of all ingredients.
6. Using a teaspoon, drop rounded spoonfuls of dough onto the prepared cookie sheets, leaving about 2 inches of space between each cookie to allow for spreading.
7. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will firm up as they cool.
8. Remove the cookies from the oven and let them cool on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.

Enjoy your homemade Crunchy Coconut Peanut Oatmeal Cookies!