Peanut Crispies

These peanut crispies pack three different textures into one cookie. Rolled oats give chew, crushed corn flakes bring shatter, and salted peanuts add crunch. Brown sugar ties it all together with that caramel-like depth that white sugar just can’t match.

Melting the shortening and butter together over very low heat (not in the microwave, not over high heat) matters more than you’d think. Low heat prevents the fats from separating and browning, which would change the texture of the finished cookie. You want them just melted and combined, nothing more.

Sifting the flour, baking soda, baking powder, and salt into the sugar mixture ensures there are no dry pockets or leavening clumps. With this many textural add-ins, a smooth base batter is what holds everything together. Once the oats, corn flakes, and peanuts go in, you’re not mixing much more.

Pro Tips

• Don’t crush the corn flakes before adding. You want visible flakes in the dough, not corn flake dust. They’ll break down slightly when you shape the balls.
• Use salted peanuts, not unsalted. The salt in the peanuts seasons the cookie from within and creates little pops of saltiness against the brown sugar sweetness.
• Roll into true 1-inch balls and space them well apart. These spread more than they look like they will.
• Pull at 12 minutes if you want chewy centers, 15 for crispy throughout. They firm up as they cool either way.

Variations

• Swap peanuts for roasted cashews for a milder, butterier nut flavor.
• Add a handful of chocolate chips to the dough for a peanut-chocolate combo.
• Use Rice Krispies in place of corn flakes for a lighter, more delicate crunch.